🐄 Ingredients: For the Pork and Steak: 2 boneless pork chops (about 1-inch thick) 2 sirloin steaks (about 1-inch thick) Salt and black pepper, to taste 2 tbsp olive oil, divided For the Dexterous Sauce: 3 tbsp butter 4 cloves garlic, minced 1 cup heavy cream 2 tbsp Dijon mustard 1/4 cup beef broth 1/2 tsp smoked paprika 1/2 cup grated Gruyère cheese Fresh thyme or rosemary, for garnish A few pinches of freshly ground black pepper Instructions: 1. Prepare the Meat: Season the pork chops and steaks generously with salt and black pepper on both sides. 2. Cook the Pork and Steaks: In a large skillet over medium-high heat, heat 1 tbsp of olive oil. Add the pork chops and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of olive oil. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness. Remove from the skillet and let the meat rest on a plate, loosely covered with foil. 3. Make the Dexterous Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, Dijon mustard, and beef broth, bringing it to a simmer. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly. Add the smoked paprika and grated Gruyère cheese. Stir until the cheese is fully melted and the sauce is creamy and smooth. Season with additional salt and pepper to taste. 4. Combine and Serve: Slice the rested pork chops and steaks and return them to the skillet with the creamy sauce. Spoon the sauce over the top of the meat to coat it evenly. Garnish with fresh thyme or rosemary for a herby😋😘
