Pork steaks

jmcquown said:

I like 'em grilled but it's raining cats and dogs and I'm not a fan of
keeping charcoal lit while standing under an umbrella in the rain.

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine with
garlic, a little oil, then brown and braise in chicken or beef broth?
Served, perhaps, with some noodles tossed with butter and poppy seeds.

Suggestions are welcome.

Jill

I was thinking a braise with sauerkraut but boy, your idea sounds pretty
dang tasty!

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Steve Calvin said:

jmcquown said:

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine
with garlic, a little oil, then brown and braise in chicken or beef
broth? Served, perhaps, with some noodles tossed with butter and
poppy seeds.

Suggestions are welcome.

Jill

I was thinking a braise with sauerkraut but boy, your idea sounds
pretty dang tasty!

I'm not a fan of sauerkraut and at any rate I don't have any 🙂 Since pork
is "the other white meat" would you suggest beef or chicken broth?
Naturally after I braise the pork I'll then thicken the broth to make a nice
gravy. There will be leftovers - this is 2 lbs. of pork and I'm cooking for
one. I'll probably have some steamed Fordhook limas too. I love those
things 🙂

Jill

Steve Calvin said:

jmcquown said:

They are lean and have small bones in them.
Jill

I was thinking a braise with sauerkraut but boy, your idea sounds
pretty dang tasty!

Now I'm realizing they aren't all that lean... only in the center but they
have a nice ring of fat around the outside. I won't have to add any oil
after marinating when I brown them. Still wondering about the broth to
use... probably won't matter one way or the other 🙂 I'll add a bay leaf
and probably some thyme and thicken the gravy when the pork steaks are
tender. Yummy!

Jill

jmcquown said:

Now I'm realizing they aren't all that lean... only in the center but they
have a nice ring of fat around the outside. I won't have to add any oil
after marinating when I brown them. Still wondering about the broth to
use... probably won't matter one way or the other 🙂 I'll add a bay leaf
and probably some thyme and thicken the gravy when the pork steaks are
tender. Yummy!

I was never quite sure about pork steaks. Are they the same or similar to pork
chops? If so, I would suggest a dry rub and do them in a grill pa if you
don't want to BBQ. Mix up some salt, black pepper, chopped mint, oregano and a
bit of garlic powder. Rub the mixture on each side and let them sit an hour,
then do them fast on a grill pan.

jmcquown said:

Steve Calvin said:

jmcquown said:

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine
with garlic, a little oil, then brown and braise in chicken or beef
broth? Served, perhaps, with some noodles tossed with butter and
poppy seeds.

Suggestions are welcome.

Jill

I was thinking a braise with sauerkraut but boy, your idea sounds
pretty dang tasty!

I'm not a fan of sauerkraut and at any rate I don't have any 🙂 Since pork
is "the other white meat" would you suggest beef or chicken broth?
Naturally after I braise the pork I'll then thicken the broth to make a nice
gravy. There will be leftovers - this is 2 lbs. of pork and I'm cooking for
one. I'll probably have some steamed Fordhook limas too. I love those
things 🙂

Jill

hmm... got any decent white wine? Saute some onions or shallot chopped
pretty fine, deglaze with either wine or stock (I'd probably go with
chicken), reduce, stir in some whole grain mustard to your taste. Stir
until smooth, pepper of course. Pull it off of the heat and mount some
cold butter in it for texture and pour over the pork?

I dunno, that's just the first thing that popped into the ol' pea-brain.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like 'em grilled but it's raining cats and dogs and I'm not a fan of
keeping charcoal lit while standing under an umbrella in the rain.

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine with
garlic, a little oil, then brown and braise in chicken or beef broth?
Served, perhaps, with some noodles tossed with butter and poppy seeds.

Suggestions are welcome.

Jill

Here's recipe from the past;

3 lbs thick pork chops
1 onion, cut into thin slices
1 lemon, cut in thin slices
1/2 cup firmly packed brown sugar
1/2 cup ketchup

1. Heat oven to 350 degrees.
2. Season pork chops with salt and place in large baking dish.
3. Top each pork chop with an onion slice and a lemon slice.
4. Mix brown sugar and ketchup; spoon a couple of tablespoons over each
chop.
5. Cover and bake 1 hour.
6. Uncover and bake 30 minutes longer, basting occasionally

Dimitri

Dave Smith said:

jmcquown said:

Now I'm realizing they aren't all that lean... only in the center
but they have a nice ring of fat around the outside. I won't have
to add any oil after marinating when I brown them. Still wondering
about the broth to use... probably won't matter one way or the other
🙂 I'll add a bay leaf and probably some thyme and thicken the
gravy when the pork steaks are tender. Yummy!

I was never quite sure about pork steaks. Are they the same or
similar to pork chops?

Larger - like bone-in loin chops. But the bones are small.

If so, I would suggest a dry rub and do them

Quoted message said:

in a grill pa if you don't want to BBQ. Mix up some salt, black
pepper, chopped mint, oregano and a bit of garlic powder. Rub the
mixture on each side and let them sit an hour, then do them fast on a
grill pan.

I don't have any mint but I do have garlic. Marjoram will do in a pinch in
place of oregano. Gonna marinate them in some white wine with onion and
garlic for a bit, then brown and braise them.

Jill

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like 'em grilled but it's raining cats and dogs and I'm not a fan of
keeping charcoal lit while standing under an umbrella in the rain.

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine with
garlic, a little oil, then brown and braise in chicken or beef broth?
Served, perhaps, with some noodles tossed with butter and poppy seeds.

Suggestions are welcome.

Jill

Here's recipe from the past;

3 lbs thick pork chops
1 onion, cut into thin slices
1 lemon, cut in thin slices
1/2 cup firmly packed brown sugar
1/2 cup ketchup

1. Heat oven to 350 degrees.
2. Season pork chops with salt and place in large baking dish.
3. Top each pork chop with an onion slice and a lemon slice.
4. Mix brown sugar and ketchup; spoon a couple of tablespoons over each
chop.
5. Cover and bake 1 hour.
6. Uncover and bake 30 minutes longer, basting occasionally

I have made something similar only used a green pepper ring and an onion
slice on each chop. I covered it all with stewed tomatoes and baked.

Debbie

In article <[email hidden]>, "jmcquown"

Quoted message said:

I like 'em grilled but it's raining cats and dogs and I'm not a fan of
keeping charcoal lit while standing under an umbrella in the rain.

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine with
garlic, a little oil, then brown and braise in chicken or beef broth?
Served, perhaps, with some noodles tossed with butter and poppy seeds.

Suggestions are welcome.

Jill

If I don't marinate and grill them, I like to braise pork steaks in
apple juice until done/tender, along with chopped apple and onions. I
remove the steaks from the pan and make a sauce from the cooking juices.
We drizzle the sauce on the steaks, and have yams and a green vegie on
the side.

Amy

Herb Pork Steaks

1/2 cup dry bread crumbs
1/8 teaspoon thyme
4 pork steaks
1 large egg
2 tablespoons butter or margarine
1 (10.75-ounce) can broccoli and cheese soup
1/2 cup milk
1 onion, thinly sliced
1.. In a 9-inch pie pan, mix dry bread crumbs and thyme.
2.. In a small bowl beat egg. Dip steaks into egg; then coat with bread
crumbs.
3.. In a 12-inch skillet over medium heat, cook steaks in butter until
browned on both sides. Remove. Transfer steaks to baking dish and place in
200*F. oven to keep warm.
4.. In the same skillet, stir in broccoli and cheese soup, milk and thinly
sliced onion. Bring to a boil; reduce and cook about 5 minutes. Return the
pork steaks to skillet. Cover and simmer for 15 minutes or until done.
Makes 4 servings.

----------------------------------------------------------------------------
----------------------------------

Mexican Pork Steaks Mole

4 pork steaks, about 1/8-inch thick
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons oil, divided
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves
1.. For Mole sauce: Heat 1 teaspoon of the oil in a medium saucepan. Cook
onion and garlic over low heat for 5 minutes. Combine onion and garlic with
remaining ingredients except pork in blender or food processor; mix until
almost smooth, set aside.
2.. Heat remaining oil in large frying pan over medium-high heat. Brown
steaks on one side, about 3 minutes. Turn steaks, lower heat, pour mole
sauce over cutlets in pan, cover and simmer 10 to 15 minutes until pork is
tender.
Serves 4.

----------------------------------------------------------------------------
-------------------------------

Mexican Pork Steaks

4 pork blade steaks, 1/2-inch thick
1 teaspoon vegetable oil
1 cup chunky salsa
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cumin
Salt, to taste
1.. In a heavy skillet, heat oil and brown pork steaks over medium high
heat, turning to brown evenly.
2.. In a small bowl, combine remaining ingredients. Pour over steaks.
Reduce heat, cover and simmer for 10 to 12 minutes or until meat is cooked
thoroughly.
Makes 4 servings.

----------------------------------------------------------------------------
----------------------------------------

Orange-Rosemary Pork Steaks

1 pound pork steaks (fresh leg of pork or tenderloin)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided use
1 navel orange, peeled and sliced (optional: reserve some peel for
garnish)
1 teaspoon dried rosemary, crushed
1/4 cup peach or apricot jam
1.. If necessary pound steaks to 1/4-inch thickness; season with salt and
pepper.
2.. Heat 2 teaspoons oil in large nonstick skillet; add pork and sauté, 3
to 4 minutes on each side until cooked through. Remove steaks to plate,
cover with foil to keep warm.
3.. Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2
tablespoons water. Cover and cook 2 to 3 minutes, until orange is tender.
Add jam and a tablespoon of water, cook over medium heat, stirring, until
sauce is of desired consistency.
4.. Pour sauce over steaks, garnish with slivered orange peel if desired,
and serve.
Serves 4.

----------------------------------------------------------------------------
--------------------------------------

Pork Steaks Braised in Red Wine with Pears

4 pork steaks, about 1 inch thick
1 red onion, diced
2 firm-ripe pears, cored, peeled and each sliced into 8 wedges
1 cup chicken broth
1 cup dry red wine
1 teaspoon ground cinnamon
1 bay leaf
1 teaspoon dried thyme
2 tablespoons country-style mustard
2 tablespoons butter
1.. Season pork steaks with salt and pepper. In large heavy skillet heat
oil over medium-high heat; brown pork steaks on both sides, about 7 to 8
minutes. Remove and keep warm.
2.. Add onions to pan and sauté, stirring, until tender, 5 to 6 minutes.
3.. Add pears, sauté, stirring frequently, until browned, about 4 to 5
minutes. Add broth and wine and bring to a simmer, stirring to remove brown
bits from bottom of pan.
4.. Return pork to pan, add cinnamon, bay leaf and thyme. Reduce heat to
low, simmer, partly covered, for 20 minutes, until pork and pears are
tender.
5.. Remove steaks, pear and onion to platter; skim any fat from surface of
liquid in pan. Increase heat and cook liquid to reduce, stirring
occasionally, until it begins to thicken; whisk in mustard, then whisk in
butter, a little at a time.
Serves 4.

----------------------------------------------------------------------------
-------------------------------

Pork Steaks with Sweet Potatoes

4 pork blade steaks, 1/2-inch thick
Salt and pepper to taste
2 small sweet potatoes, peeled and sliced 1/4-inch thick
1 medium onion, sliced and separated into rings
1 (6-ounce) can unsweetened pineapple juice
1 small green pepper, cut into rings
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon or nutmeg
1.. Spray a large skillet with non-stick spray coating. Brown blade steaks
over medium-high heat for 2 to 3 minutes a side. Sprinkle lightly with salt
and pepper.
2.. Add sweet potato slices, sliced onions and 1/4 cup of the pineapple
juice. Cover and cook over medium heat for 10 minutes.
3.. Add green pepper rings; cook 5 to 10 minutes more or until all is
tender.
4.. Remove meat and vegetables from skillet, retaining juices.
5.. Stir together cornstarch, cinnamon and remaining pineapple juice. Add
to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute
more.
6.. Serve meat and vegetables with sauce.
----------------------------------------------------------------------------
----------------------------------------

Savory Pork Steaks and Sauerkraut
8 Pork Steaks, 3/4-inch thick
2 tablespoons butter
1 (32-ounce) package refrigerated sauerkraut
2 tablespoons brown sugar, packed
1 (1.5-ounce) package dry onion soup mix
Freshly ground pepper to taste
1.. Over medium heat, heat a large frying pan until hot. Brown pork
steaks on both sides. Remove from pan, set aside.
2.. Melt butter in pan, add sauerkraut, brown sugar, soup mix and
pepper, mixing well. Return pork steaks to pan and any juices that may have
accumulated, distributing the sauerkraut mixture over and around the steaks.
3.. Cover and simmer for 1 to 1 1/2 hours, or until steaks are tender.
Makes 6 servings

--------------------------------------------------------------------------
---------------------------------------

Chef R. W. Miller

Marriott Resorts & Hotels

---------------------------------------

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like 'em grilled but it's raining cats and dogs and I'm not a fan of
keeping charcoal lit while standing under an umbrella in the rain.

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine with
garlic, a little oil, then brown and braise in chicken or beef broth?
Served, perhaps, with some noodles tossed with butter and poppy seeds.

Suggestions are welcome.

Jill

http://www.cooksrecipes.com/pork/herb_pork_steaks_recipe.html

http://www.cooksrecipes.com/pork/mexican_pork_cutlets_mole_recipe.html

http://www.cooksrecipes.com/pork/mexican_pork_steaks_recipe.html

Co-incidence? I think not. Just another bunch of recipes obviously
cut-and-pasted with no attribution

Want to bet the others are from www.cooksrecipes.com ?

Hey "Chef" R. W. Miller, does your employer "Marriott Resorts & Hotels"
know how you steal and claim the works of others are your own?

Chef R. W. Miller said:

Herb Pork Steaks

1/2 cup dry bread crumbs
1/8 teaspoon thyme
4 pork steaks
1 large egg
2 tablespoons butter or margarine
1 (10.75-ounce) can broccoli and cheese soup
1/2 cup milk
1 onion, thinly sliced
1.. In a 9-inch pie pan, mix dry bread crumbs and thyme.
2.. In a small bowl beat egg. Dip steaks into egg; then coat with
bread crumbs.
3.. In a 12-inch skillet over medium heat, cook steaks in butter
until browned on both sides. Remove. Transfer steaks to baking
dish and place in 200*F. oven to keep warm.
4.. In the same skillet, stir in broccoli and cheese soup, milk
and thinly sliced onion. Bring to a boil; reduce and cook about 5
minutes. Return the pork steaks to skillet. Cover and simmer for
15 minutes or until done. Makes 4 servings.

----------------------------------------------------------------------------
----------------------------------

Mexican Pork Steaks Mole

4 pork steaks, about 1/8-inch thick
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons oil, divided
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves
1.. For Mole sauce: Heat 1 teaspoon of the oil in a medium
saucepan. Cook onion and garlic over low heat for 5 minutes.
Combine onion and garlic with remaining ingredients except pork in
blender or food processor; mix until almost smooth, set aside.
2.. Heat remaining oil in large frying pan over medium-high heat.
Brown steaks on one side, about 3 minutes. Turn steaks, lower
heat, pour mole sauce over cutlets in pan, cover and simmer 10 to
15 minutes until pork is tender.
Serves 4.

----------------------------------------------------------------------------
-------------------------------

Mexican Pork Steaks

4 pork blade steaks, 1/2-inch thick
1 teaspoon vegetable oil
1 cup chunky salsa
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cumin
Salt, to taste
1.. In a heavy skillet, heat oil and brown pork steaks over
medium high heat, turning to brown evenly.
2.. In a small bowl, combine remaining ingredients. Pour over
steaks. Reduce heat, cover and simmer for 10 to 12 minutes or
until meat is cooked thoroughly.
Makes 4 servings.

----------------------------------------------------------------------------
----------------------------------------

Orange-Rosemary Pork Steaks

1 pound pork steaks (fresh leg of pork or tenderloin)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided use
1 navel orange, peeled and sliced (optional: reserve some peel for
garnish)
1 teaspoon dried rosemary, crushed
1/4 cup peach or apricot jam
1.. If necessary pound steaks to 1/4-inch thickness; season with
salt and pepper.
2.. Heat 2 teaspoons oil in large nonstick skillet; add pork and
sauté, 3 to 4 minutes on each side until cooked through. Remove
steaks to plate, cover with foil to keep warm.
3.. Heat remaining 2 teaspoons oil, add orange slices, rosemary
and 2 tablespoons water. Cover and cook 2 to 3 minutes, until
orange is tender. Add jam and a tablespoon of water, cook over
medium heat, stirring, until sauce is of desired consistency.
4.. Pour sauce over steaks, garnish with slivered orange peel if
desired, and serve.
Serves 4.

----------------------------------------------------------------------------
--------------------------------------

Pork Steaks Braised in Red Wine with Pears

4 pork steaks, about 1 inch thick
1 red onion, diced
2 firm-ripe pears, cored, peeled and each sliced into 8 wedges
1 cup chicken broth
1 cup dry red wine
1 teaspoon ground cinnamon
1 bay leaf
1 teaspoon dried thyme
2 tablespoons country-style mustard
2 tablespoons butter
1.. Season pork steaks with salt and pepper. In large heavy
skillet heat oil over medium-high heat; brown pork steaks on both
sides, about 7 to 8 minutes. Remove and keep warm.
2.. Add onions to pan and sauté, stirring, until tender, 5 to 6
minutes.
3.. Add pears, sauté, stirring frequently, until browned, about 4
to 5 minutes. Add broth and wine and bring to a simmer, stirring
to remove brown bits from bottom of pan.
4.. Return pork to pan, add cinnamon, bay leaf and thyme. Reduce
heat to low, simmer, partly covered, for 20 minutes, until pork
and pears are tender.
5.. Remove steaks, pear and onion to platter; skim any fat from
surface of liquid in pan. Increase heat and cook liquid to reduce,
stirring occasionally, until it begins to thicken; whisk in
mustard, then whisk in butter, a little at a time.
Serves 4.

----------------------------------------------------------------------------
-------------------------------

Pork Steaks with Sweet Potatoes

4 pork blade steaks, 1/2-inch thick
Salt and pepper to taste
2 small sweet potatoes, peeled and sliced 1/4-inch thick
1 medium onion, sliced and separated into rings
1 (6-ounce) can unsweetened pineapple juice
1 small green pepper, cut into rings
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon or nutmeg
1.. Spray a large skillet with non-stick spray coating. Brown
blade steaks over medium-high heat for 2 to 3 minutes a side.
Sprinkle lightly with salt and pepper.
2.. Add sweet potato slices, sliced onions and 1/4 cup of the
pineapple juice. Cover and cook over medium heat for 10 minutes.
3.. Add green pepper rings; cook 5 to 10 minutes more or until
all is tender.
4.. Remove meat and vegetables from skillet, retaining juices.
5.. Stir together cornstarch, cinnamon and remaining pineapple
juice. Add to skillet. Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
6.. Serve meat and vegetables with sauce.
----------------------------------------------------------------------------
----------------------------------------

Savory Pork Steaks and Sauerkraut
8 Pork Steaks, 3/4-inch thick
2 tablespoons butter
1 (32-ounce) package refrigerated sauerkraut
2 tablespoons brown sugar, packed
1 (1.5-ounce) package dry onion soup mix
Freshly ground pepper to taste
1.. Over medium heat, heat a large frying pan until hot. Brown
pork steaks on both sides. Remove from pan, set aside.
2.. Melt butter in pan, add sauerkraut, brown sugar, soup mix
and pepper, mixing well. Return pork steaks to pan and any juices
that may have accumulated, distributing the sauerkraut mixture
over and around the steaks.
3.. Cover and simmer for 1 to 1 1/2 hours, or until steaks are
tender. Makes 6 servings

--------------------------------------------------------------------------
---------------------------------------

Chef R. W. Miller

Marriott Resorts & Hotels

---------------------------------------

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like 'em grilled but it's raining cats and dogs and I'm not a
fan of keeping charcoal lit while standing under an umbrella in
the rain.

They are lean and have small bones in them. They probably should
be braised, low and slow. I'm thinking perhaps marinade first in
wine with garlic, a little oil, then brown and braise in chicken
or beef broth? Served, perhaps, with some noodles tossed with
butter and poppy seeds.

Suggestions are welcome.

Jill

Debbie replied to Dimitri:

Quoted message said:

Quoted message said:

Here's recipe from the past;

3 lbs thick pork chops
1 onion, cut into thin slices
1 lemon, cut in thin slices
1/2 cup firmly packed brown sugar
1/2 cup ketchup

1. Heat oven to 350 degrees.
2. Season pork chops with salt and place in large baking dish.
3. Top each pork chop with an onion slice and a lemon slice.
4. Mix brown sugar and ketchup; spoon a couple of tablespoons over each
chop.
5. Cover and bake 1 hour.
6. Uncover and bake 30 minutes longer, basting occasionally

I have made something similar only used a green pepper ring and an onion
slice on each chop. I covered it all with stewed tomatoes and baked.

My own similar recipe from the past included covering the pork chops with a
mixture of chili sauce, dry mustard, chopped green bell pepper, and crushed
pineapple. Good thing pork chops are so forgiving!

Bob

jmcquown said:

I like 'em grilled but it's raining cats and dogs and I'm not a fan of
keeping charcoal lit while standing under an umbrella in the rain.

They are lean and have small bones in them. They probably should be
braised, low and slow. I'm thinking perhaps marinade first in wine with
garlic, a little oil, then brown and braise in chicken or beef broth?
Served, perhaps, with some noodles tossed with butter and poppy seeds.

Suggestions are welcome.

Jill

Have you thought about doing them in a mirpoix (sp)? This is what I do
with this type of pork - also lamb shoulder chops.

Finely dice about 3/4 cup each of carrots, onions, and celery (including
leaves).

Saute the vegetables gently in a little Canola oil in a cast iron pan
until they are soft.

Shove the vegetables to the side of the pan, then add the meat (pork
chops, lamb chops, whatever) and cook for about 4 minutes on each side.

Cover the pan with tinfoil and place in a slow (275) oven for about 1
1/2 hours.

I find these are *very* tender and flavourful. When I cook chops like
this, I usually serve them with just salad.

Jo Anne

BOB said:

http://www.cooksrecipes.com/pork/herb_pork_steaks_recipe.html

http://www.cooksrecipes.com/pork/mexican_pork_cutlets_mole_recipe.html

http://www.cooksrecipes.com/pork/mexican_pork_steaks_recipe.html

Co-incidence? I think not. Just another bunch of recipes obviously
cut-and-pasted with no attribution

Yeah, so what? Besides you don't know for sure that he did cut and paste
them from there as opposed to getting them from somewhere else not that
it matters either way.

Quoted message said:

Want to bet the others are from www.cooksrecipes.com ?

Hey "Chef" R. W. Miller, does your employer "Marriott Resorts & Hotels"
know how you steal and claim the works of others are your own?

Just where in his post did he explicitly claim them as his work?

i always fried pork steaks in oil on top of the stove, after
breading them.(like frying chicken)
then serve with black eyed peas, and corn bread!

--
rosie

wisconsin snow storm coming!
http://img91.exs.cx/my.php?loc=img91&image=dcp00011wr.jpg

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
: Steve Calvin wrote:
: > jmcquown wrote:
: >> They are lean and have small bones in them.
: >> Jill
: >>
: >>
: > I was thinking a braise with sauerkraut but boy, your idea
sounds
: > pretty dang tasty!
:
: Now I'm realizing they aren't all that lean... only in the center
but they
: have a nice ring of fat around the outside. I won't have to add
any oil
: after marinating when I brown them. Still wondering about the
broth to
: use... probably won't matter one way or the other 🙂 I'll add a
bay leaf
: and probably some thyme and thicken the gravy when the pork steaks
are
: tender. Yummy!
:
: Jill
:
:

rosie readandpost said:

i always fried pork steaks in oil on top of the stove, after
breading them.(like frying chicken)
then serve with black eyed peas, and corn bread!

I wound up doing my own version of "shake & bake" - breaded, seasoned. They
were fatty enough to not require any kind of oil - baked at 400F for an
hour. Crispy outside, tender inside.

Jill

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Steve Calvin said:

jmcquown wrote:
> They are lean and have small bones in them.
> Jill
>
>
I was thinking a braise with sauerkraut but boy, your idea sounds
pretty dang tasty!

Now I'm realizing they aren't all that lean... only in the center
but they have a nice ring of fat around the outside. I won't have
to add any oil after marinating when I brown them. Still wondering
about the broth to use... probably won't matter one way or the other
🙂 I'll add a bay leaf and probably some thyme and thicken the
gravy when the pork steaks are tender. Yummy!

Jill

"Jo Anne Slaven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have you thought about doing them in a mirpoix (sp)? This is what I do
with this type of pork - also lamb shoulder chops.

Finely dice about 3/4 cup each of carrots, onions, and celery (including
leaves).

Saute the vegetables gently in a little Canola oil in a cast iron pan
until they are soft.

Shove the vegetables to the side of the pan, then add the meat (pork
chops, lamb chops, whatever) and cook for about 4 minutes on each side.

Cover the pan with tinfoil and place in a slow (275) oven for about 1 1/2
hours.

I find these are *very* tender and flavourful. When I cook chops like
this, I usually serve them with just salad.

Jo Anne

For pork cops, sure, but lamb chops? The tenderest of meats? Seems barbaric
to me. I like to herb 'em and roast 'em.

Scott.

Rub them with a mixture of sweet paprika, ground fennel or anise and
black pepper. (Rub them with a cut garlic clove first if you want.)
Brown them with together with some sliced onions. Add some stock, and
braise them until done. Thicken the gravy with some beurre manie.
(Alternatively, add flour to the cooking grease after browning the meat
and onions and make a roux). Serve with buttered noodles.

-bwg

STOP IT I am trying to lose weight and Pork Steak cooked in an iron skillet
the way you describe sounds GREAT.
I usually use Mushroom Soup and fix Mashed Potato instead of noodles, Heck
why not both........

--
Emil Luca

<[email hidden]> wrote in message
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Quoted message said:

Rub them with a mixture of sweet paprika, ground fennel or anise and
black pepper. (Rub them with a cut garlic clove first if you want.)
Brown them with together with some sliced onions. Add some stock, and
braise them until done. Thicken the gravy with some beurre manie.
(Alternatively, add flour to the cooking grease after browning the meat
and onions and make a roux). Serve with buttered noodles.

-bwg