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Elston I'm so jealous. I love pork steaks. We make ours over scalloped potatos. We slice the potatos, layer them with dry onion soup mix, dab some butter on, sprinkle on some flour, add some milk, then lay the pork steaks on top. Bake at 350 to 375 for a little over an hour or so. Kind of eyeball the time. Yum, yum, yum.
I have a hard time finding them here. The butchers look at me like I'm nuts when I ask for them. Every once in awhile I will find them and I grab them up when I can.
Elston I'm so jealous. I love pork steaks. We make ours over scalloped potatos. We slice the potatos, layer them with dry onion soup mix, dab some butter on, sprinkle on some flour, add some milk, then lay the pork steaks on top. Bake at 350 to 375 for a little over an hour or so. Kind of eyeball the time. Yum, yum, yum.
I have a hard time finding them here. The butchers look at me like I'm nuts when I ask for them. Every once in awhile I will find them and I grab them up when I can.
That sounds good.....I was unfamiliar with that cut of meat....but like I said they were so inexpensive....$1.54 for three good size ones....and they were good..They must have been a "lost leader" to get customers in the store.
Hmmm, I don't think I've ever had turnips. I do love carrots though and I've heard they are similar in taste no?
I suspect you're thinking of parsnips, not turnips. My spouse calls parsnips "white carrots," and that's not so far from the truth. They're wonderful with a lovely oven-roasted piece of pork - sweet and heavenly.
Turnips are far more cabbage-y in flavor, which of course isn't a bad thing in itself; just means that you have to think in those terms when preparing them, or deciding what to fix them with.
I suspect you're thinking of parsnips, not turnips. My spouse calls parsnips "white carrots," and that's not so far from the truth. They're wonderful with a lovely oven-roasted piece of pork - sweet and heavenly.
Turnips are far more cabbage-y in flavor, which of course isn't a bad thing in itself; just means that you have to think in those terms when preparing them, or deciding what to fix them with.
Ahhh I see, yes you are correct I was thinking of parsnips, now that you jogged my memory. I need to indulge.
Don't know about the turnips then (oops that's right they call them greens ) they could be ok depending.
Turnip can be mashed with carrot...some like it that way as carrot is less strong than the rutabaga....and perhaps more sweet. They are both root crops and do compliment one another and blend well.....but turnip is a stronger and more cabbage-like flavor....
Ahhh I think I may just be confused and not know my roots and or greens Thanx for explaining!
LOL! It's fine! I am just happy to be able to help, especially when so many others know much more than I do when it comes to cooking! (Elston is a prime example!!!!)
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) they could be ok depending.
