Pork Steaks with Maple and Bourbon Sauce




Prep Time


Cook Time

I like to serve these tender pork steaks with mashed potatoes to soak up the sauce. A digital thermometer is handy when cooking meat this way.


  • 4 pork sirloin steaks
  • ½ cup flour
  • Salt and ground black pepper, to taste
  • 2 tablespoons cooking oil
  • 1 cup chicken stock
  • 3 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons tamari or soy sauce
  • 2 tablespoons bourbon
  • 1½ teaspoons cornflour mixed with a little water


  • To prepare the pork, place the flour, salt and pepper in a shallow bowl. Add the pork and turn to coat.
  • Heat the oil in a large pan and cook the pork steaks for a few minutes each side until golden brown. Set aside.
  • Combine the chicken stock, maple syrup, mustard, vinegar and tamari or soy sauce in a small bowl.
  • Wipe the pan with a paper towel. Add the bourbon, then add the stock mixture and the cornflour mixture. Bring to a simmer.
  • Return the pork to the pan and simmer until it is cooked through or the internal temperature reaches 64°C.
  • Serve the pork with a good spoonful of sauce.