arge pan and brown the pork steaks, turning as necessary. Season them
garlic and chili in a bowl. Stir in 6 tbsp of the
In a shallow dish, mix together
MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well.
Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
Refrigerate at least 2 hours up to overnight, turning meat occasionally.
Prepare outdoor grill.
Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
Baste the steaks frequently with marinade while cooking.
Brown pork steaks in butter.
Add onion, green peppers, mushrooms and garlic salt.
Pour in spaghetti sauce.
Cover and simmer over medium heat for 30 minutes.
Salt and pepper to taste. Remove from heat.
Serve over rice or noodles.
Serves 6.
Over medium heat, lay pork steaks in skillet; salt and pepper to taste.
Add very little water.
Slice onion and mango and lay across pork steaks.
Cook about 30 minutes, covered.
Add tomato sauce and just warm over medium heat.
Drain the grated potatoes in a colander for 30 mins set over a
nd most of the parsley in a bowl. Whisk together the
eat onto 2 of the pork steaks. Top with the whole sun
Place the tuna fish, beans, green onions, pepper and red onion in a large bowl. For the vinaigrette whisk together the vinegar and olive oil and season with salt and freshly ground black pepper. Stir into the salad. Cover and set aside.
Heat the vegetable oil in a large frying pan. Season the pork steaks and add to the pan. Cook over a medium heat for 4-5 mins on each side or until golden and cooked through. Serve the steaks with the salad and drizzle over any pan juices. Season with a little more freshly ground black pepper.
Combine teriyaki, soy sauce, and garlic in a large zipped bag or casserole dish.
Add pork steaks and marinate 6 hours or overnight for more flavor (turning occasionally).
Fry the pork steaks over medium heat, with enough oil covering the bottom of the pan for 5-7 minutes per side (add more time for thicker cuts of pork).
OR You can broil the steaks in a 350\u00b0F oven for about 45 minutes, turning once after 20 minutes (depending upon thickness).
prinkle pork steaks with salt and pepper.
Heat olive oil in skillet
pper, and Essence. Grill the steaks over medium high heat until
and ginger in a large resealable plastic bag. Place pork steaks into marinade
Set oven to 325 degrees F.
Grease a 13 x 9-inch baking dish.
Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish.
In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce.
Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce.
Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake).
Serve with cooked rice.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the mushroom soup, Cheddar cheese soup and the milk. Mix until well blended. Season the pork steaks with the oregano, basil and salt and pepper to taste.
Pour about 2 cups of the sauce into a 9x13 inch baking dish and place the pork steaks over the sauce. Top the steaks with the remaining sauce.
Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.
b>steaks on both sides- about 1 tsp per side.
Rest in
Preheat oven to 350\u00b0F.
Season Pork steaks to taste in 13x9-inch pan.
Mix remaining ingredients. Pour over steaks.
Place in oven and bake for 1 hour.
Arrange pork steaks in baking dish.
Brown steaks in a 375\u00b0 oven for 10 minutes.
Add rice and sprinkle with salt and pepper over top.
Sprinkle with mushrooms and onion.
Pour stock over top.
Place in a 375\u00b0 oven for 30 minutes.
Cover with foil.
Cook 15 minutes more.
Serves 4.
salt, and pepper together in a bowl; refrigerate until the