Pork Steak

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  32 oz Pork Loin
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  2 tsp 2 teaspoons kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 tbsp Vegetable oil
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  4 Green Onion (Scallion)(60g)
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  3 Garlic(9g)
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  1 cup Wine, White, Dry

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  2 tsp Soy Sauce, Low Sodium
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  2 tbsp Unsalted Butter

Instructions

1. 1Pat the pork steaks dry with paper towels and season all over with salt and pepper. Let stand at room temperature for 15–20 minutes.
2. 2Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, place the pork steaks in the skillet and cook on the first side without moving them until golden brown and a crust forms, about 3–4 minutes. Flip and cook on the second side until the internal temperature reaches 145°F on an instant-read thermometer, about 2–3 minutes more. Transfer to a plate and repeat with remaining steaks, adding more oil if needed. Cover with foil and let rest for 5 minutes.
3. 3Reduce heat to medium. Add the green onions and fresh garlic to the same skillet and cook until fragrant, about 30 seconds, scraping up any browned bits from the bottom.
4. 4Pour in the white wine and soy sauce, stirring to combine with the browned bits. Bring to a simmer over medium heat and cook until reduced by just over half, about 5–7 minutes, stirring occasionally.
5. 5Remove from heat and stir in the butter until melted and incorporated into the sauce.
6. 6Divide the pork steaks evenly into 4 airtight containers while still warm. Pour the sauce evenly over the steaks in each container.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave before serving.