Often-time local grocers will run the Boston Butt pork roast on sale for less than a dollar a pound.
I love the way Peggy does pork chops. Here's how she does it. (She is embarrassed because she says it's too quick and easy for such compliments.)
-Preheat oven to 350 degrees. Put an empty pan or oven dish in the oven, letting it get hot and ready for the pork chops.
-Get a frying pan hot, (not roaring hot) add a li'l of your choice of oil and let it heat. (again, not roaring hot, but hot.)
-Plop a pork steak down in it for about 30 seconds.
Flip it and season it with salt, black pepper, granulated onion and granulated garlic.
-after 30 seconds put it in the pan in the oven, unseasoned side up, and quickly season the other side with the salt pepper, garlic and onion powders, then get that oven closed.
-Repeat with all the chops. (In this picture she parks them next to baking potatoes, which have been baking for about an hour and a half. It's important to take the baked taters out when ya put the steaks in or else steam from the steaks will take the crunch outa the tater skin.)
-Either way, the pork steaks bake for 20 minutes in the pre-heated oven...just that fast.
When paired with a baked tater scooped out and covered with butter, salt and fresh black pepper they are so simple and fast and delicious.
The next morning, I took one of the leftover pork steaks, warmed it up and plopped 3 fried eggs on it for a breakfast. Any old-fashioned diner would be proud to serve this!
Sprinkled with our own blend of Cajun seasoning, it truly was amazing!
This is the first of several posts about how to use ya butt; a wonderful economical versatile piece of pig that we love. Wee wee wee, all the way home plated!
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