Pork steak - any suggestions?

Stephen_Leak

Pink-winged wrote: »

Another way is to cook them in a casserole with sliced apples, onions, a stock cube and a glug of cider.
Pink

Great minds think alike.

PORK IN CIDER

I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell off of the meat, it was so tender! It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it.

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
2 pork chops or steaks
2 heaped teaspoons of gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules to the cider and onion left in the dish. Stir thoroughly.

ADDITIONS & ALTERNATIVES

Any cheap cider (as long as it doesn’t have the word "white" in the name!) will do.

Use a cooking apple for preference, but an eating apple will do.

Essex-girl_2

Stephen_Leak wrote: »

Great minds think alike.

PORK IN CIDER

I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell off of the meat, it was so tender! It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it.

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
2 pork chops or steaks
2 heaped teaspoons of gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules to the cider and onion left in the dish. Stir thoroughly.

ADDITIONS & ALTERNATIVES

Any cheap cider (as long as it doesn’t have the word "white" in the name!) will do.

Use a cooking apple for preference, but an eating apple will do.

You've reminded me that my mum does a similar dish but adds cream at the end rather than gravy granules. Its lovely served with gratinated potatoes.

Stephen_Leak

Essex-girl wrote: »

You've reminded me that my mum does a similar dish but adds cream at the end rather than gravy granules. Its lovely served with gratinated potatoes.

Mmm. Cream. I might just try that and add it to the "A & A".

Gintotmelinda

Hi all I am defrosting pork loin steaks for tea but would like some ideas of what to put on them to make them tasty. I do have apples but no cider. Any suggestions gratefully received......

boultdj

Smear with mustard/honey/marmalde which ever one you'v got in then cook.

mummysaver

Batter them with a rolling pin to flatten them a bit, then coat in breadcrumbs (added lemon, herbs and garlic is a fave here), then just bake in the oven.

nikki_angel

Marinade in garlic, soy, seasame oil, honey and wholegrain mustard. Bake in the oven and keep slooshing over the sauce as it cooks. Try not to have too high a heat so that the honey doesn't burn.

lisa26_2

Last week I marinated mine in soy sauce with some chopped garlic and chilli and some chinese five spice. i then grilled them and served with stir fried veg and noodles but would also be nice with salad and potatoes of some sort 9we thought they'd be nice for the BBQ in the summer).

kittycat204

flatten out as previous poster said, then coat in stuffing and shallow fry then finish off in the oven on a grill so the excess oil drips off. have it will an apple mash and veg and for a sauce i like sweated off onions and a reduced tin of tomatoes. with s and p

sillyinthepast

After mine have cooked i then spead apple sauce on top and a bit of grated cheese and put back under the grill. It's scrummylicious :-)