No special equipment is required for this wonderful recipe.
2 pounds Pork Steaks, thinly cut into 4 pieces (cut excess fat off the steaks, and pound the steaks if they are too thick)
Salt to taste
Freshly ground Black Pepper, to taste
1 to 1 ½ tablespoons of Herbs, finely chopped, comprised of fresh Oregano, Thyme, Rosemary, and Marjoram
1 cup Red Wine -- a cooking quality wine
2 tablespoons Olive Oil
2 Garlic Cloves, crushed
4 tablespoons All-Purpose Flour
1 teaspoon Montreal Steak Seasoning -- such as the product made by McCormicks
2 tablespoons of Butter
2/3 cup of Beef Broth
1 tablespoon of Demi-Glace Gold (optional)
2 tablespoons of Brown Gravy Mix
1 tablespoon of Flat Leaf Parsley, for garnish
Put the pork steaks in a container so the steaks are side-by-side, not on top of each other. Sprinkle with salt and pepper and the chopped herbs. Pour the red wine over it -- making sure all of the pork is covered with the red wine. Cover and refrigerate to marinate for about 2 hours.
Heat the oven to 350 degrees. Lift the steaks out of the marinade and pat them dry with a paper towel. (Keep the marinade which will be used in making the gravy.) Mix the Montreal Steak Seasoning with the Flour and place on a paper plate. Turn the steaks over in the flour mixture and shake off any excess flour.
Heat the olive oil in a large skillet along with the butter, and add the garlic. When the foam has almost disappeared, slide the pork steaks in and fry them briskly to sear both sides. Pour the strained liquid from the marinade over and let it bubble for about a minute, then add the beef broth and bring to a boil. Finally, lower the heat and cook for 5 to 7 minutes until the pork is cooked.
Once the pork steaks are cooked transfer them to a baking dish. Whisk the brown gravy mix and the demi-glace into ¼ cup of water. Add to the liquid and whisk constantly until thick. Spoon the liquid over the pork and place in the oven for about 10 minutes. Put the rest of the gravy in a gravy boat for serving. After 10 minutes in the oven, transfer the pork steaks to a serving plate. Add salt and pepper to taste. Sprinkle with the parsley and serve. Put the extra gravy from the baking dish into a gravy boat for serving.