Mad Butcher's Butcher Est. 1971
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To make the sauce, fry the onion and garlic in butter until soft. Sprinkle the flour over and stir thoroughly so there are no lumps. Slowly add the chicken stock while stirring. Add the remaining sauce ingredients, and season.
Heat the gill to medium to high heat. Season the pork steaks and brush with oil. Cook for 5 minutes on either side, and set aside to rest for 2 minutes off the heat.
Serve with sauce and mashed potato.
Recipe from www.pork.co.nz
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