Suzanne’s Pork Escalope

Ingredients (Serves 2)


  1. Lightly brown 2 thin pork steaks in a mixture of oil and butter for 3 minutes or so each side until just cooked through. Set aside.
  2. Add a glass of red wine to pan and boil to reduce by half.
  3. Add 2 tbls Suzanne’s Elderberry, Balsamic and Tarragon Dressing, and 2 tbls water.
  4. Reduce again until the jus is slightly syrupy.
  5. Serve the escalopes with the sauce drizzled over, new potatoes and seasonal vegetables.