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Tuesday, May 21, 2019

Juicy Pork Steaks for the Plate or Bun

Janet Groene’s
Apple-licious Pork Steaks

    It’s the apple butter than makes the difference in this easy frypan meal. Make it over a crackling campfire or on the RV range. Complete the meal with buttered rolls and a tossed salad. The boneless pork steaks also make a whale of a hot sandwich when served in a big Kaiser bun. Remove the meat to serve in buns and spoon the saucy, spicy apples over hot rice.

1/3 cup flour

1 teaspoon sugar
1/2 teaspoon each salt, pepper, thyme
4 lean, meaty, boneless pork steaks
2 tablespoons vegetable oil
½ cup each water and apple butter
1 or 2 cans pie-sliced apples or 2-4 cups peeled, cored, cut-up fresh apples

    Mix flour, sugar, salt, pepper and thyme on a paper plate and dredge pork steaks . Brown in hot oil. In a small bowl whisk apple butter and water. Pour half of it over steaks. Add apples and drizzle with remaining apple butter mixture. Cover and cook until pork is done.   Serves 4. 

     Cook's note: if you're using tart apples you may want to sprinkle them with a tablespoon of sugar. 

See Janet Groene’s Freeze-Ahead Recipe of the Week at Recipes are for large batches to make in advance and  freeze in boilable bags in portions to suit your needs, even if you’re just a party of one or two.  

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