Breaded Pork Steak with Pasta Alfredo Recipe From cyates798 2 years ago 25 minutes to make Serves 4This is s quick dinner to make on a week night. I make it when I'm short on time, since I work nights. 4 center-cut pork steaks, about 1/4 to 1/2-inch thick shopping list 1 1/2 cups crushed garlic & butter croutons shopping list 1/2 cup Plain bread Crumbs shopping list 1/2 teaspoon each: oregano, thyme, parsley shopping list 1 teaspoon fresh garlic, minced (about 2 cloves) shopping list 1 tablespoon fresh onion, minced shopping list 1/4 cup olive oil shopping list 2 eggs, beaten with 1 tablespoon milk shopping list 1/2 cup flour, for dredging shopping list 1 jar alfredo sauce (I use Classico) shopping list 4 servings of hot cooked pasta shopping list Preheat oven to 375 degrees, lightly grease shallow baking dish with cooking spray. Using a meat mallet (if needed), pound steaks until about 1/2 to 1/4 inch thick. Mix croutons, bread crumbs, herbs, garlic, onion and olive oil in medium bowl. Place flour in a shallow dish. Dredge steaks in flour, shake off excess, then dip in egg mixture, finally press into crumbs, be sure to completely coat. Place in baking dish a bake for 25 minutes or until completely cooked. Serve with hot cooked pasta and alfredo sauce. I put sauteed mushrooms and onions on pasta, covered with sauce and topped with diced tomatoes. A nice crusty bread is good with it too! ---------------------------------------------- 4 pork blade steaks 4 -5 cloves garlic, minced 1 teaspoon caraway seed, crushed 1/2 teaspoon thyme salt and pepper 1 cup chicken stock 2 cups country style gravy Directions:Prep Time: 10 mins Total Time: 1 1/4 hr 1 mix spices with garlic and rub on both sides of steaks and let sit 1 hour or more. 2 Brown in a small amout of olive oil in oven proof pan. 3 Add chicken stock and cover with foil or lid Bake for 1 1/2 hours at 350 degrees. 4 Top with thick peppery country gravy. 5 Serve with mashed potatoes of rice and fresh veg. ----------------------------------------------- 2 lbs pork steak, ask for a thick cut 1 envelope dry onion soup mix 1/2 cup warm water 1 large vidalia onions or 1 large sweet onion, sliced salt and pepper Change Measurements: US | Metric Directions:Prep Time: 10 mins Total Time: 1 1/4 hr 1 Place pork steak in roasting pan. 2 I use a two quart glass pan, but whatever works for you. 3 Mix together dry onion soup and warm water. 4 Pour over pork steak. 5 Cover meat with raw onion rings. 6 Sprinkle onions lightly with salt and pepper. 7 Seal pan with aluminum foil. 8 Place in center of 375° F. 9 oven. 10 Bake for approximately one hour. 11 I check the roast with a quick-read meat thermometer to make sure it's done. -------------------------------------------------- 2 tablespoons vegetable oil 4 pork steaks onion powder garlic powder salt and ground black pepper to taste 1 large onion, chopped 2 (4.5 ounce) cans sliced mushrooms, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (10.75 ounce) can water 1 (1 ounce) package dry onion soup mix 1 tablespoon Worcestershire sauce Directions 1.Preheat oven to 350 degrees F (175 degrees C). 2.Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms. 3.In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. 4.Bake in preheated oven for 90 minutes. -------------------------------------------- 3 -4 pork steaks, bone in 3 large onions, sliced wedge style salt pepper garlic powder water Directions:Prep Time: 5 mins Total Time: 1 1/2 hrs 1 Season both sides of pork steaks with salt, pepper and garlic powder to taste. 2 Spray electric fry pan or very large skillet with cooking spray. 3 Heat to 375 degrees. 4 Brown both sides of steak. 5 When meat has been browned and starts to stick a bit, add two cups water. 6 Cover. 7 Cook for 15 minutes. 8 Turn. 9 Add water as it slowly cooks down. 10 Always scraping up browned bits. 11 Cook another 15 minutes, turning if necessary. 12 Cover all the meat with onions. 13 Add water again to keep level at 1/2 inch or so. 14 Cook 15 minutes, turn meat, poke onions into liquid. 15 Add more water if necessary. 16 Keep cooking until onions are cooked all the way down, almost carmelized. 17 Let liquid cook almost all the way down, again. 18 Add just a cup of water. 19 Scrap all bits and remove from pan. 20 Serve with onions and juice on top. ------------------------------------------ 4 (1/2-inch-thick) top blade chuck steaks (1 1/4 lb total) 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 10 oz cremini or white mushrooms, cut into 3/4-inch-thick wedges 4 (1/2-inch-thick) top blade chuck steaks (1 1/4 lb total) 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 10 oz cremini or white mushrooms, cut into 3/4-inch-thick wedges Instructions 1.Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper. 2.Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil. 3.Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks. 4.Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes. 5.While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute. ----------------------------------------- 4 pork shoulder steaks 2 tablespoons margarine (butter browns too fast) 1 (10 ounce) cans condensed tomato soup 2 teaspoons chili powder 1/4 teaspoon oregano 1 teaspoon Worcestershire sauce Change Measurements: US | Metric Directions:Prep Time: 10 mins Total Time: 55 mins 1 Brown steaks in margarine in frying pan. 2 Add remaining ingredients and mix a little. 3 Cover and simmer slowly until tender, about 45 minutes, stirring and turning meat occasionally. ------------------------------------------------ 6 boneless pork chops (1/4 inch thick) 1/2 cup sugar 1/4 cup shallot, chopped 1 tablespoon lime juice 1 tablespoon asian fish sauce 1/2 teaspoon salt Change Measurements: US | Metric Directions:Prep Time: 15 mins Total Time: 20 mins 1 Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick. 2 Make several small slits around edge of each chop. 3 Half each chop lengthwise and transfer to bowl. 4 In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel. 5 Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened. 6 Heat a grill pan over medium heat until hot. 7 Grill pork in batches, turning once until cooked through (1-3 minutes per side). 8 Discard any remaining caramel sauce. ----------------------------------------------------------- 1 celery rib 1 carrot 1 onion 1/3 cup soy sauce 1 tablespoon sesame oil 1 tablespoon minced ginger 5 slices orange zest 2/3 cup dry sherry 1/3 cup maple syrup 1 1/2 lbs pork tenderloins Change Measurements: US | Metric Directions:Prep Time: 2 days Total Time: 2 days 1 finely chop celery, carrot, and onion. 2 whisk together all ingredients except oil and marinate pork in mixture for 48 hours. 3 remove pork from marinade. 4 strain marinade into pot and reduce until thick and bubbly. 5 brush pork with 1 tbp sesame oil and grill, basting with reduced marinade. ----------------------------------------- 4 pork shoulder steaks, about 1/2-inch thick 2 tablespoons oil 1 small onion, chopped 1 tablespoon flour 10 1/2 ounces cream of mushroom soup 10 ounces sliced mushrooms 8 small new potatoes, peeled (1 lb.) 4 medium carrots, thick sliced (2 cups) 1 teaspoon salt 1/2 teaspoon rosemary 1/4 teaspoon pepper Directions: Total Time: 1 1/2 hrs 1 Large skillet, medium heat. 2 Cook onion in the oil; push to one side. 3 Trim extra fat from steaks. 4 Coat with flour. 5 Brown well on both sides in skillet. 6 Stir in undiluted soup. 7 Add mushrooms and their juices. 8 Add rest of the ingredients. 9 Cover and simmer 1 hour or until meat and veggies are tender. 10 Serve and enjoy. --------------------- 2 tablespoons green olives or 2 tablespoons vegetable oil 1 1/2 lbs pork blade steaks, Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of 1 pepper (3 Total;There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers) 1 clove garlic, finely chopped 1 medium tomato, Coarsely Chopped 1 envelope onion soup mix 1 cup water 1/2 teaspoon thyme leaves 1/8 teaspoon pepper 1 In large skillet, heat oil and brown steaks over medium-high heat. 2 Remove steaks. 3 Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. 4 Stir in tomato, then onion soup mix blended with water, thyme and pepper. 5 Bring to a boil. 6 Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 min ----------------------------------------- 2 pork shoulder 1 (20 ounce) cans chunk pineapple, drain and reserve juice 1 cup rice, uncooked 2 cups reserved pineapple juice (and water to equal this 2 cup liquid) salt and pepper 1 Trim and divide each steak into two pieces. 2 Brown in skillet. 3 Add pineapple, rice, and liquid. 4 Season with salt and pepper. 5 Cover and simmer about 30 minutes, or until rice is cooked. ---------------------------------------------