I usually struggle to get my kids to eat pork, unless it’s bacon or sausage of course! I love pork chops and pork steaks but haven’t really found that magic way of cooking them that everyone loved! I tried this recipe tonight and it was REALLY well received by all!
- 1/4 cup butter
- 1/4 cup soy sauce
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 6 pork steaks
I used 2 really large pork shoulder steaks and reduced the extra liquid after cooking and we used it as a gravy. YUM!!!
Melt butter in large deep sided skillet, mix in soy sauce, sautée the green onions and garlic until just browned.
Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
This one was a surprise!!! It looked interesting to me so I made it as a side to pork chops and it was really good! Husband loved it and one out of two kids approved. I’ll take that! Adding this to my LCHF recipe stash! I forgot to take my own photo so this is the one from the website I originally got the recipe! DoetDoctor.com
Ingredients For 4 large servings
2 lbs green cabbage
2 garlic cloves
3¼ oz. butter
1¼ cups heavy whipping cream
5 1⁄3 tablespoons sour cream or crème fraiche
1⁄3 lb cream cheese
1 tablespoon ranch seasoning
1 teaspoon salt
1 pinch ground black pepper
1⁄3 lb shredded cheese
Preheat the oven to 400°F (200°C). Shred onion, garlic and green cabbage with a sharp knife or a mandolin slicer, or in a food processor.
Heat a large frying pan and add butter. Sauté the vegetables soft for 10 minutes without letting them turn brown.
Add heavy cream, sour cream, cream cheese and spices. Stir thoroughly and let simmer for another 5–10 minutes.
Pour into a baking dish. Sprinkle the cheese on top and bake for 20 minutes.