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
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.
Tags: Entrees
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