Pork style steak EMERGENCY!?
Girls and boys!
I have those 6 slices of hard pork or steak, i haven’t got a clue but ugly meat to cook! I don’t eat, but for the husband and I won’t be frying it because he won’t eat till tonight!
Do you suggest if i put in a pirex layer layer with onions tomato pure, herbs and red wine – this would be nice? what other recipies do you have relating oven cooking? should I put olive oil on top of it? which is best for soft meat?
HELP I HAVE TO DO IT THIS MORNING!
Pork steaks sautéed, then braised in a red wine sauce, bring the aromas of a Paris bistro to your kitchen. Pair with mashed potatoes and a green salad.
1ST OPTION:
Pork Steaks with Red Wine and Balsamic Vinegar Sauce
4 pork blade steaks, 3/4 to 1 inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1/2 cup chicken broth
1/2 cup dry red wine
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
Season steaks with salt and pepper and brown in olive oil in medium-hot skillet, about 1 1/2 to 2 minutes per side. Remove steaks from skillet, reserve.
Stir in remaining ingredients; cook and stir to remove any brown bits from bottom of skillet. Bring to a boil, return steaks to pan, cover, reduce to a simmer and cook for 20 minutes
Serves 4.
Nutrition Facts
Calories 370 calories
Protein 40 grams
Fat 18 grams
Sodium 630 milligrams
Cholesterol 135 milligrams
Saturated Fat 6 grams
Carbohydrates 4 grams
2ND OPTION:
St. Louis Style Pork Steaks
4 pork steaks, about 1/2-inch thick
Garlic salt and pepper, to taste
1/4 cup Dijon-style mustard
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
Prepare medium-hot fire in grill.
Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes.
In small bowl stir together mustard, brown sugar and Worcestershire sauce. During last 5 minutes of grilling, brush sauce on all surfaces of pork steaks.
Serves 4.
Nutrition Facts
Calories 180 calories
Protein 23 grams
Fat 6 grams
Sodium 450 milligrams
Cholesterol 65 milligrams
Saturated Fat 1 grams
Carbohydrates 9 grams
3RD OPTION:
Choose almost-ripe, but still-firm pears for this braised skillet dish. Serve pan sauce with steaks, accompanied with red cabbage slaw and buttered rye bread.
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
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.
Add onions to pan and sauté, stirring, until tender, 5 to 6 minutes.
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.
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.
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.
Wine suggestion: Pour the same red used in the dish: A Merlot or a Cabernet Sauvignon.
Nutrition Facts
Calories 290 calories
Protein 18 grams
Fat 12 grams
Sodium 470 milligrams
Cholesterol 50 milligrams
Saturated Fat 4 grams
Carbohydrates 17 grams
Fiber 3 grams
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