IOWA PORK STEAK
Easy and tasty recipe for fork tender pork steaks.
Provided by CATMANIACS
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
- In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.
- Bake in preheated oven for 90 minutes.
Nutrition Facts : Calories 417 calories, Carbohydrate 21.9 g, Cholesterol 75.7 mg, Fat 24 g, Fiber 2.6 g, Protein 28.9 g, SaturatedFat 6 g, Sodium 1969.1 mg, Sugar 6.5 g
STUFFED IOWA CHOPS
Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. -Judith Smith, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly., In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish., In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.
Nutrition Facts : Calories 601 calories, Fat 24g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 875mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 3g fiber), Protein 41g protein.
IOWA PORK CHOPS
Make and share this Iowa Pork Chops recipe from Food.com.
Provided by NELady
Categories Pork
Time 1h45m
Yield 2 pork chops, 2 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine ingredients, except chops, until well mixed. Cut a slit in the side of chop and stuff with mixture.
- Combine basting sauce ingredients and blend until smooth.
- In frying pan, brown stuffed chops, then bake at 350* oven for about one hour, basting chops often with sauce.
Nutrition Facts : Calories 536.4, Fat 17.4, SaturatedFat 5.6, Cholesterol 76.1, Sodium 1412.8, Carbohydrate 69.5, Fiber 4, Sugar 41.7, Protein 29
STUFFED IOWA STEAKS (PORK CHOPS)
My local butcher used to cut these nearly 2 inch thick gorgeous pork chops. We would slice open the chop to the bone and stuff with a sweet savory sausage stuffing, these thick pork chops are a summer time hit.
Provided by Chummers
Categories Pork
Time 1h5m
Yield 8 chops, 8 serving(s)
Number Of Ingredients 18
Steps:
- Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
- Prepare rub and coat pork chops up to one day before grilling.
- Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
- Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
- Warm marmalade over low heat until slightly liquid form.
- Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
- Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
- Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.
Nutrition Facts : Calories 625.2, Fat 25.6, SaturatedFat 8, Cholesterol 150.1, Sodium 2274.8, Carbohydrate 50.5, Fiber 4.2, Sugar 39.8, Protein 50.4
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