Last year Mister and I bought 1/2 a pig. I named him Mort (after he was processed). If I’d named him alive, we’d have had another pet. Anyway, we’re finishing up Mort because we’re going to be getting another 1/2 pig soon. Mister pulled pork steaks out of the freezer on Friday and we hadn’t gotten them cooked yet.
I scoured the internet this weekend for a recipe that didn’t include breading and frying, grilling, or anything else that’s fattening or impossible during February in Michigan. I should say that I don’t like pork steak. Frankly, I hate it. Except Mort. He was delicious. He was tender. He was…different.
I ended up doing what I always do. I read a ton of recipes. I took a little from here and a little from there and came up with my own concoction. Mister declared it not only a success, but one of his favorites so far. It’s a bit sweet, a bit tangy, a bit salty, and a lot yummy. So yummy, in fact, that I got all caught up in the eating and forgot to do the picture taking. You’ll just have to imagine…
Pork with Apples and Onions
2 lbs pork chops or pork steak
2 Tbs oil (I use olive but canola or vegetable work well, too)
2 small or medium cooking onions, sliced
1 sour apple like granny smith
1 sweet apple like honeycrisp or gala
2 Tbs worcestershire sauce
1/2 cup white wine
1 8oz package mushrooms
1 Tbs Wondra flour in 2 Tbs cold water
- Remove pork from fridge 30 minutes before you want to cook.
- In a heavy-bottomed pan with a lid (or a cast iron dutch oven) pre-heat to medium and add the oil until hot.
- Season both sides of the pork chops using salt and pepper, seasoned salt, or whatever else you choose.
- When pan is hot, cook one piece of pork at a time, about 4 minutes or until very brown on one side. Flip the meat and repeat. Be sure not to crowd your pan or it won’t brown. I cook one chop, steak, or do small batches of meat at a time. Meat will not be cooked thoroughly.
- Remove when both sides are brown and remove to a plate. Repeat with remaining meat.
- When all meat is browned, add the onions and apples. If there is a lot of oil, use a paper towel to remove some of it. Cook about 5 minutes, allowing to brown.
- Add the mushrooms and cook about 5 more minutes.
- Season with salt and pepper.
- Add worcestershire sauce and wine. Stir.
- Place the pork on top of the vegetables and cover. Cook 5 minutes on medium.
- Flip the pork so it’s under the vegetables. Recover and cook 5 more minutes.
- At this point the pork should be done through. If not, continue to cook until the juices run clear.
- Remove the pork and then the vegetables leaving the liquid in the pan.
- Bring liquid to a boil. Whisk in Wondra and water and return to a boil.
- Remove gravy to a bowl or on top of pork and vegetables.