clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2008-10-01 12:10 pm
clevermanka) wrote2008-10-01 12:10 pm
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Brandy Pork Steak with Cabbage
I made this last night. Very easy, but took a while. Let me know if something is confusing. I was making it up as I went, so I could have left something out as I typed it up today.
Brandy Pork Steak with Cabbage
3 pork steaks (or large pork chops)
Penzey's Pork Chop Seasoning
1 head cabbage, shredded fine
2 pears, quartered, cored, and sliced
Butter (approximately 4 pats, more or less to your liking)
Brandy (approximately 1/2 to 1 cup)
Cover both sides of each steak/chop with the seasoning (about 1 tsp. per side of meat, per steak).
In a heavy skillet, brown the pork steaks/chops in butter (3-4 minutes per side). I had to brown just one at a time because the steaks were huge and I only have a ten-inch skillet. Deglaze the skillet between each piece with the brandy. Let glaze thicken just a bit and pour off into a bowl for later (again, do this between each steak/chop if you are browning them in batches). Put steaks/chops on a plate and cover. In the same pan, melt some more butter and cook the cabbage until tender and slightly frizzled/caramelized.
Place the cooked cabbage in a 9x13 casserole. Lay the steaks/chops over the cabbage.
Return the skillet to the heat and add another small pat of butter. Put pears in skillet and pour over them the reserved brandy/brown drippings from the reserved glaze. Toss gently until pears start to soften and have absorbed some of the liquid.
Place the pears and juices over the steaks.
Cover with foil and place in a 300 degree oven for twenty minutes. Remove from oven and let rest a few minutes before serving.
Brandy Pork Steak with Cabbage
3 pork steaks (or large pork chops)
Penzey's Pork Chop Seasoning
1 head cabbage, shredded fine
2 pears, quartered, cored, and sliced
Butter (approximately 4 pats, more or less to your liking)
Brandy (approximately 1/2 to 1 cup)
Cover both sides of each steak/chop with the seasoning (about 1 tsp. per side of meat, per steak).
In a heavy skillet, brown the pork steaks/chops in butter (3-4 minutes per side). I had to brown just one at a time because the steaks were huge and I only have a ten-inch skillet. Deglaze the skillet between each piece with the brandy. Let glaze thicken just a bit and pour off into a bowl for later (again, do this between each steak/chop if you are browning them in batches). Put steaks/chops on a plate and cover. In the same pan, melt some more butter and cook the cabbage until tender and slightly frizzled/caramelized.
Place the cooked cabbage in a 9x13 casserole. Lay the steaks/chops over the cabbage.
Return the skillet to the heat and add another small pat of butter. Put pears in skillet and pour over them the reserved brandy/brown drippings from the reserved glaze. Toss gently until pears start to soften and have absorbed some of the liquid.
Place the pears and juices over the steaks.
Cover with foil and place in a 300 degree oven for twenty minutes. Remove from oven and let rest a few minutes before serving.
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Does barley wreak havoc in your system, or not? I can't remember. Because I have a recipe for beef barley mushroom soup you might like.
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Thanks, L.
S~
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That stuff makes everything taste like bacon :)
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nomnomnom
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I tried to marry a pork chop, but it turns out that officials from the food and drug administration can't perform legally binding ceremonies. All they did was tell me to wash my hands and wear a hairnet during sex.
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Pork is my favorite meat that I cook well. I haven't mastered making my own steaks. I have to go out for those. Which is just as well...
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There's a contrast in images, for you.