Pork Steaks Colonel
After buying a couple of pork steaks on sale I went looking for a way to prepare them. I found a recipe for pork steaks called Pork Steak Major and embellished it a bit. Normally I dont use soup mixes for cooking but this was much better than the typical onion soup mix recipe. I am not very creative with names so I just promoted it a couple of grades.
After buying a couple of pork steaks on sale I went looking for a way to prepare them. I found a recipe for pork steaks called Pork Steak Major and embellished it a bit. Normally I dont use soup mixes for cooking but this was much better than the typical onion soup mix recipe. I am not very creative with names so I just promoted it a couple of grades.
- Carbohydrate 14.98592440015 g
- Cholesterol 151.956 mg
- Fat 38.851391875 g
- Fiber 3.5026250038147 g
- Protein 45.1568236665425 g
- Saturated Fat 12.4182079224688 g
- Serving Size 1 1 Serving (313g)
- Sodium 1029.24161903875 mg
- Sugar 11.4832993963353 g
- Trans Fat 3.50511485969375 g
- Calories 600 calories
Step-by-step
- Heat oven to 375F
- Salt and pepper pork steaks on both sides
- Mix onion soup mix with chicken broth
- Brown steaks in pan w/oil
- Remove steaks to casserole dish
- Pour off excess grease, leave about 2 tbsp
- saute onions in pan
- De-glaze pan with white wine and allow to simmer until almost evaporated
- Add soup mixture to pan and mix
- Pour mixture over steaks, cover with foil and place in oven until done (30-45 minutes depending on thickness)
Sear temperature dictates success when preparing cuts from the shoulder blade because high heat develops the necessary Maillard crust before the interior overcooks. Achieving proper browning requires a heavy cast-iron skillet held at medium-high heat with two tablespoons of vegetable oil. Steaks must be patted completely dry with paper towels prior to seasoning, since surface moisture inhibits browning and causes steaming instead. Onions then sweat in the remaining rendered fat, releasing moisture that lifts browned proteins from the skillet base.
Deglazing and Braising Mechanics
White wine breaks down the caramelized fond adhering to the pan during the simmer phase. Chicken broth combined with dry soup mix creates a concentrated braising liquid poured directly over the browned meat inside a casserole dish. Covering the vessel tightly with aluminum foil traps steam, ensuring the thick shoulder cuts tenderize evenly in an oven heated to 375 degrees Fahrenheit over thirty to forty-five minutes.
- Thick-cut steaks demand extra baking time, so test doneness using an instant-read thermometer targeting 145 degrees Fahrenheit internal temperature.
- Cast-iron pans retain heat superior to thin stainless steel, preventing temperature drops when cold meat hits the surface.
- A heavy Dutch oven can replace the skillet and casserole dish combination if oven space is limited.
