Pork, and what to do with it.

[Garlick]

Last night I picked up some nice, thick pork steaks but I've never cooked with them before and only bought them as I fancied a change.

Any ideas on what to do with them, as I say I am a pork novice.

TYIA.

[Cactussed]

Season, lightly coat in flour, seal in a hot pan.
Transfer to warm oven (about 70 degrees) and let them sit for a while (you can keep them in there for a few hours if needs be).
Do an accompaniament. eg - Sauerkraut, other cabbage, fried potato, mash, caramelised apples or pears. You get the idea. Even a nice waldorf salad would go nicely.

OR

Marinate in char sui sauce, bake in the oven, basting periodically.
Serve with steamed bok choi (or other asia greens) and maybe some rice.

[sleep envy]

lightly coat in flour and fry

once cooked allow to stand

in the same frying pan add a knob of butter, a tin of anchovies and a good measure of capers

once the anchovies have broken up spoon onto the pork and serve with mash

[grumbledoak]

This was nice the other week - Dijon breaded pork with apple mash. http://www.timesonline.co.uk/tol/life_and_style/fo...

[Garlick]

grumbledoak, you are winning so far

[SVX]

Garlick, which cut are they? Loin?

I agree with the sear and rest approach as described above... As well as the mustard, however, as an accompaniment to pork, you've got to go a long way to beat using this as a base for a sauce:

[Blue Cat]

If you have a slow cooker, in the morning get a jar of BBQ sauce and put it with the prok in the slow cooker and leave. That evening you will have fantasic bbq pork that is so tender. You can have it with rice or put in a wrap with spring onions or anything you want really.

This winter I have really go into slow cooking, it is great you just bung any cuts of meat into it and leave for the day and it comes wonderful