Grow Your Own Magazine

I don't usually cook a lot of pork, but picked up 6 packs of nice looking pork steaks (5 in each pack) that were massively reduced in the supermarket. I've popped them into the freezer meantime.

Any tried and tasted recipes that you woud suggest?

Chicken-Pork Adobo - Filipino Recipe

Try baking or grilling them coated in dry 'stuffing mix' (home made blend of chopped sage, finely chopped onion and breadcrumbs is best, but packet stuffing mix is 'not bad'). To a cup of breadcrumbs, you need half a small onion, and a couple of teaspoons dried sage. If you can get fresh sage, use 2 rounded tablespoonfuls. This should be enough for 2 good sized steaks.
Just pat the meat dry with paper, coat with beaten egg, and press down into a thick layer of 'coating' on a plate, repeat for the other side and allow to air-dry for a while before cooking. Goes well with new potatoes and your favourite green veg.
For an alternative replace the sage with up to a teaspoon of dried chilli flakes. Guessing a bit on quantities as I hardly ever measure anything and we like spicy things... SPICEY!

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Flowers come in too many colours to see the world in black-and-white.

I use pork steaks loads in Italian dishes - I usually dice or mince it then freeze it in portion bags so I can cook different things. I make the following most weeks with them:

Pork, thyme and lemon meatballs (with tomato sauce and pasta)
Venetian risotto (traditionally uses pork ragu)
Slow-cooked sugo di maiale with polenta (basically looong braising of pork with pancetta and vegetables)

Moving away from Italian dishes, there's also things like pork and black beans with chorizo, or Schezuan dishes which use pork a lot.

Let me know if you fancy any of the above and I'll post the recipes.

I love garlic honey pork. Marinade your chops in garlic, paprika and season(don't salt until right before cooking as this draws out the meats juices)
Quickly seal in hot pan to seal and put on baking tray. Core an apple (1 per person) and stuff with currants and a spoon full of honey and place these around pork chops. cook for about 20mins (depending on how thick chops are) half way through cooking drizzle a little honey over chops and cook for remanding time. the juice from the apples, meat and honey then become a sauce. gorgeous mmmmmmmmmmmmmmmm

Pork Satay - marinade strips of pork fillet in a tbsp of cornflour mixed with a couple of tbs cider vinegar and soy sauce. Make a satay sauce with a really good dollop of peanut butter (I like the crunchy sort for this recipe), some lemon juice, pinch of chilli flakes, a tsp of crushed garlic and a tsp of crushed ginger. Okay, it might not be an authentic recipe, but it works for me! Look up Ken Hom on the BBC recipes page if you want something a bit fancier. Fry some onions and the marinaded pork, add whatever stirfry veg you like (cashew nuts are also good) and add in the satay sauce near the end. Serve with rice or noodles, as you like it.

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Dwell simply ~ love richly

BALSAMIC PORK WITH OLIVES
SERVES 4
INGREDIENTS:
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
2 crushed garlic cloves
4 boned pork chops
2 handfuls of olives (halved)
Large handful of chopped basil
METHOD:
1. Mix oil, vinegar, mustard and garlic.
2. Score meat on both sides, season and marinade for 5 minutes.
3. Griddle pork on a very high heat for 4 minutes on each side. Remove and keep warm.
4. Pour remaining marinade into pan with olives and cook for 2 minutes. Stir in basil.
5. Pour juices from pork into pan, drizzle over pork and serve.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

PAN FRIED TENDERLOIN MEDALLIONS WITH WHOLEGRAIN MUSTARD, HONEY AND CREAM
INGREDIENTS:
2 full tenderloins
Fresh cream
Wholegrain mustard
Honey
Seasoning
Paprika
METHOD:
1. Cut the tenderloin into 1.5" thick medallions.
2. Put some olive oil into a hot pan and place the medallions in, give a generous shake of paprika. Season with salt and pepper, lower heat and turn when brown and sealed.
3. When brown on both sides (having turned only once), drop 2 generous teaspoons of mustard into the pan and drizzle with a good local honey. Turn off the heat and add fresh cream. Mix the glaze into the cream and warm gently if needed.
4. Serve medallions and spoon over the sauce.
5. This dish is fantastic on a bed of buttery mash with some sugar snap peas or mange tout.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

PORK STEAKS WITH ORANGE AND BACON
SERVES 4
INGREDIENTS:
4 No pork steaks
8 rashers of smokey, streaky bacon, diced
1 red onion
2 tbsp plain flour
Pared rind and juice of 1 orange
1/2 pint of chicken stock
100g / 4oz frozen peas
2 tbsp double cream
1 tbsp whole grain mustard
METHOD:
1. Fry pork steaks for 5 minutes in olive oil until golden. Keep warm.
2. Add bacon and onions and cook for 5 minutes.
3. Stir in four and cook for a further minute. Remove from heat.
4. Cut pared rind into thin strips and gradually blend orange rind, juice, stock and peas into pan mixture.
5. Return to heat and bring to boil and simmer for 2 minutes.
6. Return pork to pan, add remaining ingredients and heat through.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Pork with thyme, capers and Creme fraiche.
Saute steaks chuck in glug of white wine and turn them well in it while it bubbles.Then add about 4 chopped largish capers and a a little thyme per steak.
dollops of creme fraiche to whatever amount you feel like Give it all a good stir.
Eat.

Your recipes all sound fantastic, I'll be able to try most of them as I have about half a dozen packs of them stuffed in the freezer and there's only two of us. I think I will try the one with the wholegrain mustard and cream first, I love creamy sauces, yum!

I am just about to marinate some pork steaks in the juice of 2 lemons, 1 crushed clove of garlic and a tsp of thyme. They will be bbq'd this evening.

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Tx

Yum, BBQ. It's totally roasting here today, 30 degrees on the patio at the moment and that's in the NE of Scotland. It was 12 a couple of days ago, go figure??????