Categories: Pork- Main Dish
Ingredients
- 3 Tbsp. butter
- 4 lean country ham steaks, about 6 oz. each
- 2 Tbsp. shallots, finely chopped
- 1/2 cup ripe tomatoes, cut into small cubes
- 1 cup Chablis, or other dry white wine
- 1 cup heavy cream
- salt and freshly ground pepper to taste
- Sautéed Spinach and Tomatoes
Directions
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Over medium heat, melt 2 Tbsp. butter in a nonstick skillet large enough to hold all the ham in one layer.
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Add the ham steaks and cook for about 2 minutes. turn and cook on the other side for about 1 minute. Transfer to a platter and keep warm.
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In same skillet, add the shallots and tomatoes and cook, stirring, until wilted. Add the wine, bring to boil, and simmer until most of wine has evaporated. Add the cream and salt and pepper to taste and return to a simmer. Cook, stirring, for about 3 minutes.
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Place a fine strainer over a small bowl and pour the tomato and cream mixture through it, using a rubber spatula to push solids through. Return sauce to the skillet and allow it to simmer briefly. Swirl in the remaining butter and check for seasoning. To serve, divide sautéed spinach and tomatoes among 4 warmed serving plates. Place steak over each and spoon sauce over all.