- Pork Steak- Preheat the oven to 375 degrees F. Place olive oil, minced garlic, a dash of vinegar, thyme, and minced onion on the bottom of the pan. Place the defrosted strips of pork steak on top of the seasoning. Add a hint of the thyme on top. Cover the dish with foil and cook for 1 hour (Slow cooking and covering the meat allows the seasonings to be absorbed, and the meat to remain moist and tender).
- Wax Beans- While the pork steak is cooking, sauté the spinach and waxed beans in a pan. For this part, you may use fresh and/or frozen vegetables. Use olive oil or grape seed oil in the bottom of the pan. Make sure the vegetables are defrosted, and are sautéing on low to moderate heat (Cooking on low to moderate heat keeps the vegetables form over cooking and becoming mushy). Add fresh herbs for taste.
- Dipping Sauce- For the sauce, you will need a half cup of sour cream, half cup of melted chive cream cheese, and chive seasoning. You may adjust these measurements to your taste buds! Melt chive cream cheese, and mix all 3 contents together.
- Cornbread- For the sake of time, cornbread was a box mix. Please follow instructions as written on cornbread box mix of your choice.
Sunday, August 16, 2020
LIFE: Quick Pork Steak Recipe:-)!
Life is about trying new things. One of my favorite things to do is experiment with food. The Covid-19 pandemic is the perfect time to try a new recipe. Weather you are working during this time or at home, "2 for 1 meals" may save you time. Here is a recipe that takes less than 1 hour. Lets get started! The main part of this meal is going to be pork steak. The completed dish is: Seasoned pork steak, waxed beans with spinach, cornbread, and a sour cream and chives dipping sauce.
*The end product is the dish stated above. Meal took 56 minutes to complete, from prep to finish. Seasonings and measurements can be adjusted to suit your taste buds. Its all in the fun of cooking😊. Second day, left over pork steak was used to make a quick salad😉! Please, share some of your quick-go-to recipes in the comment box below. If you like this post, please subscribe via e-mail on the right. Thanks in advance.*