Pork Shoulder Steaks in a White Wine & Fresh Pea Sauce

So... I have been having fun cooking with wine.  My husband and I recently became members at Ponte Winery in Temecula.  I am just fascinated with these wines.... and every time we go wine tasting I come home inspired by a wine I tasted (and a bottle of that wine)  This week it is the Isabel.... It has peach and apricot notes which goes perfect with pork.  I am a big fan of inexpensive cuts a meat... and pork shoulder is just that.... but it makes a great steak for this recipe. 

4 Pork Shoulder Steaks

Salt and Pepper

2 Tablespoons Olive Oil

4 Cloves of Garlic, Minced

2-3 Shallots or Torpedo Onions, Sliced Thinly

2 Tablespoons Capers with Brine

1 Cup Peas, Frozen (I used fresh from my garden)

2 Tablespoons Dijon Mustard

1 Cup White Wine, I used Isabel from Ponte

Fresh Peas... from the My Garden!

While your pan is heating with the oil... Generously salt and pepper your steaks...

Place on the hot pan, only cook 2 steaks at a time.   Cook for 

about 3-4 minutes on each side on very high heat. 

This is how your steal should look when you turn it.

In the meantime chop your garlic and shallot (or torpedo onion)

Have all your ingredients ready... 

After your steaks are done, take them out of the pan and add the garlic and shallots... 

Add the peas and the capers... cook for about 1 minute... 

Add the dijon mustard... cook for another minute... 

Raise the heat to high and add the wine.... 

Cook on high until the alcohol is burned off... about 3-4 minutes... 

Put the steaks back in the pan and reduce heat to simmer....
Cook for a minute on each side....

Serve the steak with the peas and sauce on top...