Time 45m Yield 6 Number Of Ingredients 5 Steps:
Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Time 1h20m Yield 3-4 serving(s) Number Of Ingredients 6 Steps:
Season both sides of pork steaks with salt, pepper and garlic powder to taste. Spray electric fry pan or very large skillet with cooking spray. Heat to 375 degrees. Brown both sides of steak. When meat has been browned and starts to stick a bit, add two cups water. Cover. Cook for 15 minutes. Turn. Add water as it slowly cooks down. Always scraping up browned bits. Cook another 15 minutes, turning if necessary. Cover all the meat with onions. Add water again to keep level at 1/2 inch or so. Cook 15 minutes, turn meat, poke onions into liquid. Add more water if necessary. Keep cooking until onions are cooked all the way down, almost carmelized. Let liquid cook almost all the way down, again. Add just a cup of water. Scrap all bits and remove from pan. Serve with onions and juice on top.
Time 2h10m Number Of Ingredients 11 Steps:
Heat the oven to 300 F. Trim any excess fat from the periphery of the steaks (optional) and season them liberally with salt and pepper. Heat a braiser over medium-high (or a skillet if you will be braising in a roasting pan), add the olive oil and sear the seasoned pork shoulder steaks on each side, working in batches of 2. Set aside, lower the heat to medium. Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and chipotle in Adobo and stir them into the onions. Cook about 1 minute. Deglaze with the stout (or stock or wine) and be sure to scrape all the brown bits from the bottom of the braiser/skillet. Add the brown sugar, cumin, thyme and all the stock. Stir to combine, place the pork steaks on top and cover with the braiser lid (or transfer everything to a roasting pan, place the steaks on top and tightly cover with 2 layers of foil so no moisture escapes). Place in oven and braise for 1.5 hours. After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough to your liking, braise uncovered for an additional 10-15 minutes for an appetizing finish. If not tender enough, cover and braise a bit longer until satisfied (add a bit of water if liquid is really low). Serve garnished with a bit of finely chopped parsley of fresh picked thyme leaves.
Time 35m Yield 4 servings Number Of Ingredients 6 Steps:
In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside. Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm. Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak. To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
Yield 4 servings Number Of Ingredients 9 Steps:
Pat the pork tenderloin dry and generously season with salt and pepper on all sides. Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke. Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides. Remove the pork from the skillet and set aside. Preheat the oven to 375˚F (190˚C). Heat the remaining tablespoon of oil in the skillet. Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften. Pour the cider over apples and onion and bring to a simmer. Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven. Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.) Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions. Enjoy!
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.
Time 1h10m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Time 2h Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms. In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. Bake in preheated oven for 90 minutes.
Time 35m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Melt butter in a skillet and mix in soya sauce. Saute spring onions and garlic until lightly browned and sauce has reduced. Place steaks or chops in skillet, cover and cook for preferred time both sides. This will depend on the thickness of the meat. Rest for a few minutes before serving.
Time 35m Number Of Ingredients 8 Steps:
Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate. Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.
