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Broth the secret to tender baked pork steaks

Thursday, March 07, 2002

We promised you an entree this week and here it is -- Baked Pork Steaks. And, as a bonus, we are throwing in a recipe for sugared almonds. Both recipes are a snap to make.

 

Baked Pork Steaks came via a request from Evie Llewellyn of Sharpsburg, who wrote: "I am looking for (one or a few) recipes for cooking pork sirloin steaks. Being this is winter, my husband and I haven't grilled any meat since mid-November. That is how I usually cook the pork. Does anyone have a good recipe to cook the steaks indoors?"

In a letter sent to Kitchen Mailbox, Cheryl Morgan of White Oak explains how she came upon Evie's request:

"As I was explaining the preparation of my lunch (which happened to be leftover pork steak from the night before) to a co-worker, I ran across Evie Llewellyn's request for recipes. I think my version is not only simple, but quite tasty as well!"

We agree with Cheryl. The pork steaks were absolutely tasty and simple to make. The steaks are made with beef broth and packaged onion soup mix (and a splash of white wine, if you choose). After searing (browning meat quickly using high heat), the pork steak is placed in the oven along with the broth and onion soup mix. The steaks bake in the flavorful broth until they are fork tender. We served the pork steaks with mashed potatoes (can't waste all that wonderful broth) and a vegetable. And for dessert -- Sugared Almonds.

A request for Italian sugared almonds was sent in by Frances Reiter of Florida. Lugene Calderone of Monongahela sent us the recipe and this touching letter: "Sugared almonds are a favorite of mine as well. My grandfather, Carlo Calderone, made this every Christmas. I am happy to share as the memory of the dolci is indeed a memory of my grandfather."

Dolci (DOHL-cheh) in Italian means sweet or a sweet of any kind. These dolci are scrumptious -- really. You won't be able to eat just one.

Baked Pork Steaks

4 pork steaks
1 package onion soup mix (The box contains two packages -- use one.)
Beef broth (about 1 cup, depending on the size of steaks -- we used a 14 1/4-ounce can, which is about 1 1/2 cups)
Splash of white wine (optional)

Sear both sides of the steak until brown. Place steaks in a single layer in a roasting or baking pan. Sprinkle steaks with onion soup mix -- add the beef broth. Drizzle with white wine (optional). Cover pan and place in a preheated 350-degree oven for one hour. Turn steaks and bake another 20 to 30 minutes. The liquid will reduce to a flavored brown sauce and the steaks should be falling off the bone.

Sugared Almonds

2 cups whole almonds with skins
2 or 3 egg whites (we used 3 but 2 would be enough)
1 cup granulated sugar

Preheat oven to 350 degrees. Place almonds in a single layer on a cookie sheet -- bake for 10 minutes. Remove almonds, cool.

Whip egg whites until soft peaks form. Roll the almonds in the egg whites, then in the sugar. Place the coated almonds on the cookie sheet and bake for another 10 minutes.

Note: It took our almonds a little less than 10 minutes, but our oven runs hot, so we suggest you watch carefully after 6 minutes.

Requests

From Linda Gramz of Stockton, Calif.: "Anybody in Pittsburgh with a good old-fashioned Ham BBQ recipe? I have moved out of the area, and really have a craving for a taste of the 'Burgh."

Sharon Harrington of Mt. Lebanon is looking for a recipe for bourbon chicken similar to that served at a Cajun restaurant in the food court of South Hills Village.

Barbara Barbera of Norwood is looking for a cookie recipe. The cookies are made in tassie pans with a miniature peanut butter cup placed in the center of the dough.

Celia Demarco of Beaver would like a recipe for Portuguese buns.


If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com Please include a name, neighborhood/city/borough/township and state and a daytime phone number on all correspondence.

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