How to make
If the meat is one large piece, it is then cut into about 0.4″ (1 cm) thick steaks. It does not need to be tenderized in any case.
The steaks are seasoned with Himalayan salt and arranged in a baking tray next to each other. Drizzle them with olive oil.
Sprinkle black and white pepper on the steaks, which must be in grains.
The onions are peeled and cut into large crescents. It is then added to the steaks.
Finally, the wine is poured, but without poring it over the steaks, otherwise they turn black.
Bake in a non-preheated oven at 390°F (200 degrees) until the pork steaks are done.
