Pork steaks simmer with Mediterranean flavors for a satisfying skillet meal. Serve with pasta or soft polenta, or Italian bread for mopping up the sauce.
4 pork blade steaks, 3/4 to 1 inch-thick 1/2 teaspoon salt 3/4 teaspoon ground black pepper 1 teaspoon ground fennel seed 2 teaspoons olive oil 1 garlic clove, crushed 1 (28-ounce) can crushed tomatoes 8 basil leaves, minced
1. Stir together fennel, salt and pepper and rub on both sides of steaks. 2. Heat olive oil in large skillet over medium-high heat, add garlic and cook and stir for 1 minute, until garlic is mellow but not browned. 3. Add steaks, brown about 1 1/2 to 2 minutes on each side. 4. Pour tomatoes over steaks, bring to a boil, cover, lower heat, and simmer for 15 to 20 minutes, until steaks are tender. Stir in basil.
Recipe provided courtesy of Pork, The Other White Meat.
Cajun Style Country Fried Pork Steaks By Chef shapeweaver (c) on June 02, 2006
Prep Time: 20 mins Total Time: 45 mins Servings: 4
"I got tired of the "same ole' country fried steak, and was looking through a TOH "country cooking" and found one that was contributed by Toni Holcomb. I changed a few things and here are the results. Feel free to adjust the seasonings to your own tastes. I served this with mashed potatoes and green beans. The nutrition amounts include the total amounts of flour and milk mixture--you might not use all of the flour mixture to bread the meat and you might not use all the gravy. Submitted on June 1st, 2006."
Directions 1. In a shallow bowl combine one cup flour and all seasonings. 2. In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy. 3. Dip meat into flour mixture, then in milk mixture, and then back into flour. 4. Repeat step 3 for the rest of meat. 5. Heat oil in skillet until hot but not smoking. 6. Cook meat until lightly browned on each side, about 5 to 7 minutes. 7. Remove steaks and keep warm. 8. Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture. 9. Bring to a boil and cook for 2 minutes. 10. Serve over meat.
Nutrition Facts Serving Size: 1 (189 g) Servings Per Recipe: 4 Amount Per Serving Calories 286.8(Calories from Fat 67 (23%)), Total Fat 7.5g (11%dv), Saturated Fat 4.3g (21%dv), Cholesterol 27.1mg (9%dv), Sugars 3.3 g, Sodium 942.5mg (39%dv), Total Carbohydrate 42.6g (14%dv), Dietary Fiber 1.7g (7%dv), Protein 12.1g (24%dv)
Fitness Minutes: (6,017)
10 5/18/11 12:49 P
4 pork steaks or pork chops (boneless) 1 medium onion (sliced) 1 1/2 cups water 1 Reduced-sodium beef bouillon cube 1 tablespoon cornstarch 2 tablespoons shortening 1/2 cup lite sour cream salt and pepper to taste
Rub salt and pepper into steaks and brown in shortening in a large skillet. Remove steaks, add onion to drippings and brown. Disolve bouillon cube into water. Then add mushrooms, bouillon water, and steaks. Cover and simmer for 15-20 minutes. Remove steaks to a platter, mix cornstarch with sour cream and stir into the gravy. Heat, but don't boil, season with salt and pepper and pour over the steaks.
Edited by: ASK4JJG at: 5/18/2011 (12:09)
Fitness Minutes: (855)
5/17/11 10:07 A
I am looking for a pork steak recipe that is very creamy any ideas