Sauce au jus de porc

Ingrédients

• 1 10oz Boneless Pork Loin Chop
• 1 onion (diced)
• 2 tbsp flour
• 2 cups water (plus more for simmering meat)
• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 1 tbsp Ketchup
• 1 tsp Dry Poultry Gravy Mix
• 1/2 cup heavy cream
• 1 tsp salt
• 1/8 tsp ground black pepper

Préparation

1. 1

   Wash, pat dry and cut meat into small strips. Season with salt and pepper to taste and set aside.

2. 2

   Heat a small non-stick skillet over high heat; add the meat and sear until golden. Then add 1/2 cup of water and bring to a boil. Reduce heat to low cover and allow meat to simmer for 45 minutes.

3. 3

   When meat has finished simmering discard any liquid; season with 1/4 tsp of crushed coriander kernels and set aside.

4. 4

   In a medium sized saucepan heat oil and melt butter over med-high heat. Add the onion and sauté until browned (8 min).

5. 5

   Add 2 tbsp of flour and stir until flour is fully incorporated. Add the ketchup and continue to stir for about a minute.

6. 6

   Slowly add 2 cups of water, stirring the mixture until it comes to a light simmer; add the salt and gravy mix. Then add the pork and heat through.

7. 7

   Add the heavy cream and bring to a light boil. Simmer gravy over low heat for another 5-10 minutes and remove from heat.

8. 8

   Keep warm until needed.