Pork in the Freezer

Posted Tue, 06/08/04

 

I have four rather thick pork steaks in my freezer, so the following recipe from Campbell's Kitchen caught my eye.

 

Creamy Pork Sauté

1 LB boneless pork loin

2 TBS Crisco Vegetable Oil

2 stalks celery, sliced

1 medium onion, chopped

1/2 tsp. dried thyme leaves, crushed

1 can (10-3/4 oz.) Campbell's Cream of Celery Soup

1/4 C water

4 C hot cooked rice

 

Slice pork into thin strips. Heat one tablespoon of oil in a skillet. Add pork and cook until browned, stirring often. Remove pork. Heat remaining oil, then add celery, onion and thyme and cook until tender, stirring often. Add soup and water; heat to a boil. Return pork to pan and heat through. Serve with rice. Recipe makes four servings.

When they came for a visit last week, Mum and Dad brought me four beautiful pork steaks and I promptly froze them, unsure how I was going to prepare the meat. I'm definitely going to cook them in a variation of the recipe above, along with some freshly steamed green beans.

 

*POSTSCRIPT 06/13/04 (Sunday): Last night I prepared Creamy Pork Sauté, and it turned out rather well. The meat remained tender, and the combination of fresh sliced celery and cream of celery soup was delicious. I also made two types of vegetables (green beans for Wilbert, asparagus for me) with sticky white rice mixed with a bit of whipped butter on the side. As we ate, I thought of other variations in which the dish would be good: using fresh broccoli flowerets with cream of broccoli soup, fresh sliced mushrooms with cream of mushroom soup, and sliced green and red bell peppers with cream of tomato soup.

 

Blog Tags: Entrees

 

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