MBTC Cooks – Pork Steaks!

poor[Music]for tonight’s recipe we’re gonna beshowing you how to make open firegrilled pork steaks with a pear chutneyand sautéed green beans pork steaks[Music]rosemary and thyme ginger some wine forfriendship way to go we’re gonna need abig pan for green beans a smaller panfor our pear sauceyou’ll also need a cutting board and aknife the first thing we’re gonna wantto do is prep our ingredients if you’reusing fresh herbs we’re gonna start bypicking the rosemary and picking thetime next we’re gonna dice up about halfan onion[Music]next thing we’re gonna want to do iswe’re gonna want to prepare our garlicif you have a garlic clove pressurethat’s probably ideal but we’re justgonna dice it up and crush it theold-fashioned way[Music][Music][Music]first for the green beans we’re going toput the medium-high I’m using[Music][Music][Music][Music]okay so you’ll know when they’re readywhen they’re a little bit once I gotthem browning on the side tinder butthey’re not mushythat’s when you want to take[Music][Applause][Music][Applause][Music][Music]now we’re going to want to lightly saltand pepper our pork steaks gonna want togo ahead and put our pork steaks on thegrill[Music][Music]okay now we’re gonna start on this sauceyou want to turn it on to probablymedium medium low heat standing on yourburner you want it hot but not too hotwe’re gonna start with some butter Ialways start small and go big later Ineed it this is like onions[Music]it’s really good to cut the onions downon medium heat and then once we add thepair we’ll lower it so the pair’s cankind of sit there simmer and deconstruct[Music]okay once the onions have cooked down alittle bit they’re starting to look alittle translucent they’re getting a bittender what I’m gonna do is that just alittle bit more butter just a pad[Music]let that melt down and then I’m gonnaadd the pair[Music]with the parent I’m also gonna add justa splash of water and then you want tolet that cook down for probably five orten minutes a little honey mustard intothe sauceI want to Dijon mustard but we did nothave any but I feel like that’s gonnakick it up a notchthis also is like it’s ready and let itsimmer for about five or 10 more minutesafter I put that in once the herbs arelooking a little limp and browned andthe painters have cooked downconsiderably and your sauce is ready[Music][Music][Music]you[Applause]