How do YOU cook pork steak? Looking for new recipe ideas?!
make stuffing (homemade or boxed) with chicken or turkey broth. put a mound of stuffing for each steak/chop on a greased cookie sheet. put the meat on the stuffing. cover with foil and bake at 350 for about 45 mins, or until the meat is fully cooked in it's thickest part.
this is a good way to use up the cheap pork you get on sale. it comes out really tender and juicy. just be sure you use a stuffing you like, because all the flavor of the stuffing will go into the meat.
Answers: season both sides with salt and pepper, then lightly dredge in flour. heat up a pan with a little oil in it. fry the meat until browned.
make stuffing (homemade or boxed) with chicken or turkey broth. put a mound of stuffing for each steak/chop on a greased cookie sheet. put the meat on the stuffing. cover with foil and bake at 350 for about 45 mins, or until the meat is fully cooked in it's thickest part.
this is a good way to use up the cheap pork you get on sale. it comes out really tender and juicy. just be sure you use a stuffing you like, because all the flavor of the stuffing will go into the meat.
smatter it with butter, garlic and lemon juice (apart from salt n pepper) and sometimes oregano...and grill it or bake it with a side of wild rice and mushroom sauce....
Season it with a rub or salt and pepper. Brown it in some bacon fat then add some sliced onions to brown. Stir in cream of mushroom soup, some soy sauce and a little milk. Cover and simmer until done. Serve with rice and broccoli.
Pork Steaks Adobo
4 (8-ounce) pork sirloin, butt or shoulders steaks or chops
2 1/2 cups Adobo, recipe follows
Salt
Freshly ground black pepper
Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.
ADOBO
12 Ancho chiles, wiped clean
1 1/2 cups white vinegar
2 cups water
1/4 cup olive oil
2 medium onions, thinly sliced
5 garlic cloves, sliced
1 tablespoon ground cumin
4 cups chicken stock
2 tablespoons brown sugar
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
2 tablespoons tomato paste
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely.
Yield: 1 1/2 quarts
Heat up a frying pan and add a little oil. put in the steaks and cook to a nice golden brown on both sides. Remove the meat to a plate. To the pan add about half a cup of apple liqueur and a table spoon or so of apple butter. Strir to combine and reduce to thicken. Put the pork back in the pan to heat through and serve.
I make pulled pork by cooking pork in a clow cooker covered in root beer for 8 hours.
In a pan, put pork, soy sauce, lime juice and let simmer until the pork is tender. Set aside the sauce and pork. In the same pan, saute onions then fry the pork a little. When cooked, put the sauce back and simmer for another 5 minutes.
Season with salt and pepper. Braise in butter, add 1 cup chicken broth, one sliced onion, some fresh rosemary, cover and simmer until tender. Thicken liquid to make a gravy, serve with mashed potatoes or white rice.
Lay in baking pan & sprinkle with a bit of pepper. Spoon chicken bouillon granules over. Add a little water to the pan. Cover with foil & bake 1-1 1/2hr @ 400
You can uncover last 15 min or so--add water if needed so you have good pan juice for making gravy..They will be tender & tasty, especially good with mashed potatoes & gravy & peas..
I normally don't ever use boxed convenience things, but we really like pork steak with Shake and Bake BBQ flavor! I hate regular Shake and Bake. But, the BBQ flavor on pork steak is pretty dang good. Easy, too!
We like to lightly coat pork steak with olive oil, put on a rub or seasoning like Durn Good seasoning, then grill over a direct medium fire. For grilling time we use the cookout calculator at charcoalbob.com. Just enter the thickness of the pork steak and the doneness you want. It will tell you how long to grill it on each side.
After grilling we like to put a little of our favorite bbq sauce in a dish to use as a dipping sauce.