Pork loin steaks with mustard and butter sauce

Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes.

In a large saute pan, heat olive oil over medium heat.

Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other.

Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan.

When the shallots are soft and brown, add the stock, mustard, and rest of the butter.

Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker.

When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve.