Crooked Chicken Posted June 17, 2008 Share Posted June 17, 2008 Has anyone got a good tasty recipe for cooking pork loin steaks. FOR TONIGHT. Thanks Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted June 17, 2008 Share Posted June 17, 2008 Make up some stuffing, splat on the top of each. Wrap in bacon, cook on tray as usual. Then in a pan heat 3 tablespoons of Plum jam, juice of 1 lemon & some water to make a sauce! Serve with jacket spud / wedges & sweetcorn. Emma.x Quote Link to comment Share on other sites More sharing options...
Guest Posted June 17, 2008 Share Posted June 17, 2008 fraid i always cook them the same way as it's so tasty. Brown on both sides then place in a slow cooker or leave in pan. Cover with boiling water and add an onion, sliced or chopped and a chicken stock cube. Leave to simmer for a couple of hours (or all day if using slow cooker). If gravy needs thickening at the end, just add some cornflour or some gravy granules. Serve with spring greens and new pots or mash. Quote Link to comment Share on other sites More sharing options...
surferdog Posted June 17, 2008 Share Posted June 17, 2008 I stud them with a clove each and put in a buttered pan with a glass of white wine or apple juice. Add some sliced apples and onions and some celery if you have it. Cook in the oven for 30 minutes on 200C. Serve with buttery mash and greens. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted June 17, 2008 Share Posted June 17, 2008 I often grill mine. Sometimes I do them in the oven. My fave for loin chops is Ginger, olive oil, Soy sauce and honey (a dollop of each) mixed together and baste on the chops and marinade in the fridge, then cook. I make plum chutney usually every year, this also is great splotted on the top and grilled. Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted June 18, 2008 Share Posted June 18, 2008 Way too late for tonight (and besides good suggestions were promptly made), but an old family favourite is to place the pork steaks in a slow cooker with onions and a mixture of tomato paste, ginger ale and a bit of dark muscavado sugar. This could also be baked for an hour or so in a covered casserole dish. Serve with rice. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 18, 2008 Share Posted June 18, 2008 Too late now, but I pan fry mine,along with a very thinly sliced onion, then slosh in some cider & a couple of good dollops of apple sauce . Add some seasoning or a bit of Bouillon, & its heavenly Serve with mash & brocolli. Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 18, 2008 Share Posted June 18, 2008 I pan fry with some onion then add a little marsala at the end and bubble down a bit , it makes such a tasty sauce. I love marsala it gives a really sophisticated taste to sauces Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 18, 2008 Share Posted June 18, 2008 I love Marsala too, in fact I think I have an old & dusty bottle of it somewhere........ Must dig it out & try it with pork chops My girls when they were little used to think pork loin chops were LION chops Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 18, 2008 Share Posted June 18, 2008 ) My girls when they were little used to think pork loin chops were LION chops Quote Link to comment Share on other sites More sharing options...
Couperwife Posted June 18, 2008 Share Posted June 18, 2008 Make up some stuffing, splat on the top of each. is splat a technical term Emma???? cathy x Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 18, 2008 Share Posted June 18, 2008 I think one Splat = one Dollop, Cathy Quote Link to comment Share on other sites More sharing options...
Couperwife Posted June 18, 2008 Share Posted June 18, 2008 oh I always thought that a splat was smaller than a dollop. maybe its 2 splats = one dollop cathy x Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 19, 2008 Share Posted June 19, 2008 You could be right! - now I know where I've been going wrong! Quote Link to comment Share on other sites More sharing options...
Crooked Chicken Posted June 19, 2008 Author Share Posted June 19, 2008 I was too late for Tues night, so cooked them last night instead. Many thanks for all your ideas. In the end I went for pan frying with red onions and bramley cooking apples. Salt and pepper on the pork steaks and a touch of piri-piri both sides, just to give it a bit of heat. Served up with roast potatos, broccoli and peas. Yum-eeeee! It was very good and went down well with a glass (actually two glasses) of Pinot G. Apple and cherry pie to follow. Need to go on a bike ride today to shed some of those calories. Thanks again Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted June 19, 2008 Share Posted June 19, 2008 Splat = piling as much as you can onto each & squidging down with your hand (splatting it). It's the same as when you have a ball of pastry & slap it damn hard with the palm of your hand.....Splat it! A splat would probably be about 3 tablespoons if it were a measurement. But splat simply means plonking it on & squidging it down! Another word for the Omlet dictionary? Emma.x Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 19, 2008 Share Posted June 19, 2008 Could you explain plonking and squidging please. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted June 19, 2008 Share Posted June 19, 2008 Squidging is the process leading to a splat. In other words flattening with finger tips to make a splat. Plonking means putting something down with slight force! God,I should have been a teacher - I'm wasted! Emma.x Quote Link to comment Share on other sites More sharing options...
