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Nucle's Southern Smothered Po'K Steak..

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Nucle's Southern Smothered Po'K Steak..

Postby DistilliTraK » Tue Oct 29, 2013 7:59 pm

As y'all will get to know, I'm the cook here at the ranch. Me missus is a professional woman and works the streets a lot in another town :? and has a long commute home... And she'll cook any meal as long as ya tell her what restaurant to pick it up from. On the flip side there 's not a more rabid football fan in the states than her...Any how, I've always cooked and like every other damn thing I do, I have to make it into a refined process...(programming disease)

Hope you like this - It's one of me specialties;

What is this?: A recipe for making a pork entrée that is slow baked at lower temperature for a longer period of time to help promote tenderness and flavor infusion...
Ingredients:
  • 2lbs or pork chops (loin, loin end, center cut) or pork steak (the crap end of the loin, but the most flavorful, too)
  • 1 can cream of mushroom soup
  • 1 green pepper - cored, seeds removed and cut long wayz into 1/4" strips
  • 1 Anaheim or hot and sweet pepper - cored, seeds removed and cut long wayz into 1/4" strips (If you cannot get these in your local, use a poblano, or a red pepper)
  • 1/4 Sweet Vidailia onion (you can use any onion) - sliced vertically into strips
  • 2 cups sliced small mushrooms
  • 3 tblspoons butter
  • 2 cloves garlic (if small, 1 if bulbs are large)
  • 1/4 cup milk or water (I use water unless the chops are lean, then I use whole milk)
  • Salt (preferably sea salt)
  • Pepper (Seasoned pepper is best - combination of black, white and cayenne)


Process
  • Dice garlic or use a garlic press to render the clove(s) into a fine diced mix.
  • Using a medium sized saucepan over medium heat, combine butter garlic and sliced mushrooms. Stir the mixture well to spread out the garlic and butter getting the mushroom slices well coated.
  • Saute until mushrooms are just shy of half cooked - when about 20% of the edges turn tan, they are done.
  • Reduce heat to low, and add can cream of mushroom soup to saucepan and stir well. Add water or milk in stages and stir in. it is supposed to be very thick at this point - Don't thin it out at all.. Set aside and let cool for now.
  • Line a high sided baking pan with foil (see pix below) - The best way (for me) is to flip the pan over and fold the foil around the outside form, then it will fit in easier
  • Sprinkle a dose of sea salt and seasoned pepper across the bottom of the lined pan - This doesn't need to be a snow storm, just a good dusting of salt and pepper for the meat to sit upon.
  • Place pork in pan and sprinkle with seas salt and pepper (your call on how much you like)
  • Layer the onions and peppers evenly over the pork
  • Using a spatula or spoon, pour the mushroom/soup mixture evenly over each pork element.
  • Seal the baking pan with a foil top, crimp it good around the edges to help hold moisture.
  • Bake at 270 F (or equiv) for at least 2.5 hours.
  • Remove from oven, remove foil (be careful, it's gonna be steamy under there)
  • Let sit for about 5 minutes and then use spatula to get under each pork element to lift them out - be careful, the chop will fall apart if you don't get under it..
  • Stir the remaining soup, pepper, onion and mushroom mixture to ensure even blending - it will not be as thick with the drippings and moisture from the peppers and onions added to the flavor.

Serve over Rice or with mashed potatoes

Part of the magic in this dish is using a stoneware baking dish. I've had mine since my non-cooking shopaholic wife bought a set :screwy: twenty years ago..When I travelled to India some years ago, I discovered they've been using clay stoneware cooking for millennia.
Attachments
pepper in mushroom_pork_done_sm.JPG
And, ready to eat! - Please NOte the Jalepeno Cornbread ;)
pepper in mushroom_pork_before_sm.JPG
Prep Shot of the dish - Ready for the oven
DistilliTraK.com - Spirits Production Accounting Software for Home and AFP/DSP small producers.
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DistilliTraK
 
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Location: Texas, USA
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