Friday: Pork steaks with herb sauce

This was an improv'ed main course to go along with the rest of the vegetables "al a grecque" from earlier in the week.

I started by seasoning a couple of schweinestotzen plaetzli (I believe these are cut from the hams, but I'm not sure) with salt, pepper, and coriander and browning them in a bit of peanut oil. After setting the meat aside to rest, I deglazed the pan with vermouth and added some stock (cooking stock from the vegetables) and chopped fresh herbs (parsley, basil, tarragon, thyme, and chives) and some chopped capers (salt-packed, rinsed and drained). I let this reduce some, then thickened with a bit of potato starch and served on top of the steaks. Good stuff.

We also had a big green salad.