Savory Baked Pork Steak

Living frugally requires you to know how to cook the not so tender, not the most favorable cuts of meat.

When I married my hubby over 16 years ago I was a single mother, working two jobs and going to night school. My ex-husband didn't understand what the three letter word J-O-B meant (still dont), so therefore I never received child support. Still dont, but that's another chapter. To surrive and make ends meet, I had to learn to cook and learn to cook those cuts of meats that are usually on sale but not the best cut in the world. My hubby wasnt particularly fond of pork steak but has learned to tolerate them due to my different ways of fixing them.

Here's one of his most liked (we cant really call it a favorite, lol) most tolerated pork steaks dinners. If I use pork chops, he likes it a lot better. I have even used fried hamburgers, chuck steak and round steak.

4 pork chops or pork steak (can use boneless or bone-in)

1 can cream of chicken soup
1 package brown gravy mix
1 soup can water
3 cups frozen corn (about two cans drained)
1/2 onion chopped

Dredge pork chops in flour, salt and pepper. Fry in hot skillet with 1 Tbsp. oil for 3-4 minutes per side until brown. Remove browned chops to a plate. In same skillet slightly cook the onions, scraping up any stuck on bits from the pork chops.

Baked Method: In 9 x 13 pan, mix soup, water and gravy mix well. Stir in corn. Place steaks on top. Spoon corn gravy over steaks. Top with fried onion and browned bits. (Do not pour oil from frying pan.) Cover tightly with foil and bake 1 hour on 350.

Skillet Method: Stir in the soup, dry gravy mix, and can of water. Stir in corn until all is well mixed and boiling. Place the pork chops back in the pan in the gravy. Cover with a lid or foil and reduce heat to low. Let this simmer until tender, at least 30 minutes. They can simmer longer depending on thickness of the pork chops.

Serve with rice or baked potatoes.