Crunchy, golden, juicy, meaty, cheesy and oniony — the following recipe by LYNN BAIN ticks all of these boxes.
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Cheesy pork steaks is a family favourite, sometimes a craving. Indeed, when my daughter was pregnant with twins, cheesy pork chops was requested and supplied to her sometimes up to three times a week.
Handy hint one: You could substitute pork chops, veal steak or veal chops for the pork steaks in this recipe.
Handy hint two: Any type of melty cheese would be good to use.
Handy hint three: No chicken stock? Then use whatever stock you have to hand. Once while staring into both a stock-free pantry and refrigerator, I decided to use water to which I had added a little teaspoonful of Vegemite.
Handy hint four: Please feel free to substitute panko breadcrumbs for the fine, fresh breadcrumbs.
CHEESY PORK STEAKS
INGREDIENTS
2 pork steaks
4 tbsp plain flour
2-3 tbsp cooking oil
2 cloves garlic, finely grated
1 onion, peeled and sliced
2 cups chicken stock
1 cup fresh breadcrumbs
1 cup grated mozzarella cheese
2 tbsp flat leaf parsley, roughly chopped
Step 1: Preheat your oven to 180°C. Thoroughly and generously coat the pork steaks in the flour.
Step 2: Heat the cooking oil in a frying pan over a medium heat. When the oil is hot, place the flour-coated steaks in the pan. Sauté the steaks on both sides for a couple of minutes per side.
Step 3: Remove the steaks from the pan and place in an ovenproof dish. In the same pan add the sliced onion and garlic. You may need to add a little extra oil to the pan at this stage. Sauté the onions and garlic, stirring frequently, until the onions have softened and are a light golden colour.
Step 4: Layer the onion/garlic mixture evenly over the top of each steak.
Step 5: De-glaze the pan by pouring the jug of stock into the pan in which you cooked the pork and the onions. Then stir well to incorporate any sticky bits from the pan into the stock.
Step 6: Pour the stock back into the jug (which makes pouring easier) and pour the liquid around the pork steaks in the ovenproof dish.
Step 7: To make the topping, add the parsley and cheese to the breadcrumbs. Mix the topping ingredients together.
Step 8: Generously sprinkle the breadcrumb mixture over the top of the onion-coated steaks.
Step 9: Place the ovenproof dish containing the ‘loaded’ pork steaks into the oven and bake for 20 to 30 minutes (depending on the thickness of the steaks). You want the breadcrumb topping to be golden and crunchy and steaks to be just cooked through.
34°C