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Pan-fried Pork Steak

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   8

recipe id: 30876
cook method: stovetop

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4 3/4 pounds pork steaks, deboned
1 1/2 tablespoon celery seed
1 cup all-purpose flour
4 tablespoons peanut oil or rendered lard
freshly-ground black pepper, to taste
salt, to taste

Paprika Gravy

1 1/2 tablespoon Hungarian paprika, or to taste
1 tablespoon oil or freshly rendered lard
1 clove garlic, chopped
1 cup seeded and chopped Anaheim peppers
1 cup onion, chopped
1/2 cup tomatoes, red ripe chopped
1 teaspoon chicken base or chicken bouillon
6 cups beef stock, fresh or canned
1 cup sour cream
3/4 cup all-purpose flour
freshly-ground black pepper, to taste
salt, to taste


Debone the pork steaks and pound them out to 1/8-inch thickness. Rub both sides of the steak with celery seeds.

Place the flour in a large bowl and season to taste with salt and pepper. Dredge the pork in the seasoned flour and pan-fry in lard or peanut oil over medium heat until golden brown on both sides. Serve with Paprika Gravy.

For Paprika Gravy: Heat a heavy 5-quart stove-top casserole and add the oil (or lard) and paprika. Cook over medium heat for a moment, then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender.

Add the chicken base and beef stock along with the salt and pepper to taste. Cover and simmer for 30 minutes.

In a metal bowl mix the sour cream and flour together. Mix it well with a wire whip because you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream mixture, whipping it well.

Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps if you have any.

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728 calories, 42 grams fat, 28 grams carbohydrates, 55 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
The gravy is a little bit of work but worth it! Wow is it flavorful. You could use that on any pork or beef dish actually. Will be making this recipe again for sure.

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