Summary

Ingredients

• 4 pork steak (s) (from pork salmon), approx. 1 cm thick
• 1 tomato (s), depending on size
• 1 pickle (s), depending on size
• 2 slices cheese, (Gouda)
• 150 ml beef broth, (instant)
• 0.5 ½ cup crème fraîche or cream
• 1 teaspoon Dijon mustard
• salt and pepper
• Oil, or clarified butter

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Instructions

1. Wash the pork loin steaks, pat dry, season with salt and pepper.
2. Wash and slice the tomato. Cut the cucumber into slices. Halve the gouda slices and remove the bark.
3. Fry the pork loin steak in a little oil or clarified butter for about 2 minutes on each side. Place in an ovenproof dish and top with tomatoes, cucumber and cheese.
4. For gratinating, place in the preheated oven until the cheese has melted. Top heat or grill functions work best.
5. While the steaks are in the oven, boil off the roasting residues with the broth, stir in the creme fraiche and mustard, reduce a little. You can also use cream instead of creme fraiche.
6. If necessary, thicken a little.
7. When the cheese has melted, remove the steaks and place on plates.
8. Pour the leaked meat juice into the sauce, season to taste and, if necessary, season with a little salt and pepper.
9. Then spread the sauce around the steaks so that the steaks lie in a bed of sauce. Place the desired side dishes on the plate and serve.
10. French fries, croquettes, but also a baked potato with herb quark taste great with it.