Categorized | Recipes

Friday’s Recipes: Crispy Pork Steaks, Pumpkin Pork Chops & Pumpkin Soup

Posted on 09 November 2012 by KWBG

5-6 pork steaks
2-3 apples, peeled, cored, sliced 1/4″
2-3 onions, sliced 1/4″
Worcestershire sauce
garlic and onion powder
salt and pepper
Pre-Heat oven to 375°F. Oil cookie sheet. Place apple slices on sheet. Dry season one side of pork and put on top of apples. Rub on Worcestershire and top with dry seasonings. Layer onions on top Bake for 45 minutes. Makes the fat crispy and meat well done. Best served with plain white rice.


Pumpkin Pork Chops by BDM
Season 2 pork chops with salt and pepper, and brown in a skillet.
In another skillet, melt 1 T of butter. Stir in 1 T fresh sage leaves, chopped, continue cooking until butter is browned. Add 1 1/2 T pumpkin puree, stir until combined and heated through. Top each pork chop with 1/2 of the sauce.

Pumpkin Soup by BDM
Stir together and heat:
3 c chicken stock
1 1/2 tsp salt
2 c pumpkin puree
1/2 tsp chopped fresh parsley
1/2 cup chopped onion
1 clove garlic, minced
3 whole peppercorns
Bring to a boil, reduce heat to low and simmer for 30 minutes, uncovered. Puree the soup in a food processor in small batches (about one cup at a time). Return to pan and bring back to a boil again. Reduce heat and continue to simmer for another 30 minutes, uncovered. Stir in 1/4 cup heavy cream and serve.


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