Tender breaded pork steaks in a mushroom sauce
|1 10.75-oz. can||Cream of Mushroom Soup, condensed|
|1 4.5-oz. jar||Mushrooms, sliced|
Get a non-stick cookie sheet large enough to hold the Pork Steaks lying flat without overlap and lay them out on the cookie sheet. Generously season one side of the pork steaks with Garlic Salt and Pepper, patting the seasonings into the meat and let sit for 5 minutes. Meanwhile, get a shallow pan large enough to hold the largest pork steak lying flat. Pour the Milk into that pan. Get another shallow pan larger than the last pan. Spread the Flour into the bottom of this pan about 1/4" deep. Next select a baking pan that is wide enough to allow the pork steaks to lay flat lengthwise, although it does not need to be so long that they all lie flat, they can overlap on the edges. I use a metal roasting pan, slightly larger than a 13x9", with a lip so I can seal it well with aluminum foil. Spray the pan with vegetable cooking spray. Tear a sheet of aluminum foil large enough to overlap the pan and set aside.
Turn the pork steaks over to season the other side, pat seasonings into the meat and set aside for 5 minutes. Meanwhile, get a small saucepan that has a lid and empty the condensed Cream of Mushroom Soup into it, set aside. Open the jar of sliced Mushrooms and strain the water into the emptied cream of mushroom soup can, set both aside.
Dip both sides of each pork steak in the milk, drain, then coat both sides in flour. Return each to the cookie sheet and let sit for 5 to 10 minutes. Meanwhile, heat 1/8" of Vegetable Oil in a skillet, large enough to hold one pork steak flat, over medium heat. Pour the milk from the pan into the emptied cream of mushroom soup can. If necessary, add water to fill the can. Pour this into the saucepan with the soup, whisk to blend, cover and place over your smallest burner at its lowest heat.
Preheat the oven to 350°F.
One by one, recoat each pork steak in the flour, shake off any excess and brown both sides in the skillet, about 3 minutes each side. Transfer each pork steak to the pan, overlapping the edges if necessary. Stir the soup in the saucepan occasionally while frying each pork steak, and turn off the heat once the soup is blended and hot. After the last pork steak is in the pan, evenly distribute the sliced mushrooms on top. Drizzle the mushroom soup over all. Cover tightly with the aluminum foil. Bake for an hour and a half.
After baking, remove the foil and transfer the pork steaks to a warmed platter. Pour off any grease in the pan, stir the sauce in the pan and either pour over the pork steaks or serve separately from a gravy boat.
These are as best as I can remember how grandma made them, with a few modifications of my own of course.
Pork steaks are a St. Louis term/cut. They are cut from pork shoulder blade (Boston) roast. If you can not find them look or ask your butcher for pork blade steaks, pork shoulder blade steaks or pork Boston blade steaks.
Pan Fried Pork Chops - Breaded and Pan Fried like Grandma made them.
Source: Inspired by Grandma Schottel
Yield: 4 pieces
Nutrition Facts per Serving:
43g Fat (64.9% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
6 Lean Meat
0 Non-Fat Milk
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.