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SUNRISE14 Posts: 5,216
6/4/11 7:00 A

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ASK4JJG Posts: 1,795
5/18/11 1:46 P

Pork Steaks Braised with Tomato & Basil

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.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.

ASK4JJG Posts: 1,795
5/18/11 1:20 P

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."

1 1/4 cups self-rising flour, divided
1 1/2 teaspoons ground black pepper
1 teaspoon white pepper
1/2 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
4 (4 ounce) pork cube steaks
1 cup buttermilk
1 (12 ounce) cans evaporated milk
oil ( for frying)

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)

MONYNABALD SparkPoints: (0)
Fitness Minutes: (6,017)
Posts: 10
5/18/11 12:49 P


ASK4JJG Posts: 1,795
5/18/11 12:07 P

Steak with Mushroom Gravy (Jagerschnitzel)

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.

Serves 4

Edited by: ASK4JJG at: 5/18/2011 (12:09)
XXXKATERXXX SparkPoints: (0)
Fitness Minutes: (855)
Posts: 95
5/17/11 10:07 A

I am looking for a pork steak recipe that is very creamy any ideas

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