Instructions

1. Brush the pork steak with 1 tbsp. olive oil and season with salt and pepper.

2. Place the pork steak in a hot pan. Sear the meat for one to two minutes per side. Remove the meat from the pan and set aside.

3. Heat 1 tbsp. olive oil in a Dutch oven at a medium-high heat.

4. Add diced onions, sliced mushrooms and minced garlic to the Dutch oven. Stir occasionally to prevent the vegetables from sticking or burning. Saute for 5 minutes, or until the onions are soft and translucent.

5. Pour one cup of water into the pan used to sear the pork chop. Deglaze the pan by scraping the browned pork pieces and residue from the bottom of the pan with a wooden spoon.

6. Pour the deglazing liquid into the Dutch oven. Add one cup vegetable stock and a quarter cup of apple juice or cider and bring it to a boil.

7. Place the pork steak into the Dutch oven. Sprinkle 1 tsp. dried sage over the meat. Make sure the braising liquid in the Dutch oven covers at least half of the pork steak. Add more vegetable stock to the braising liquid, if needed.

8. Cover the Dutch oven with a lid and place it in a 350 degree Fahrenheit oven. Cook for one to two hours. Use kitchen tongs to turn the pork steaks every 20 to 30 minutes, so that the top of the steak does not dry out. Check the tenderness of the pork with a fork and use a meat thermometer to check its temperature.