Wednesday, August 21, 2013

Looking forward to Fall cooking

When the weather changes, so do I! I don't know about you, but when it's hot outside my ideas for cooking become pretty slim and it's not until the weather changes to cooler temps that I get in the mood to whip out a few things. The weather in my neck of the woods has been very un-seasonable this year...we've actually came through a pretty cool July and start to August, however this week, we're back to summertime temps again...not to my liking! Unfortunately the hubs still likes to eat, so I have to come up with something for after work.

I recently inherited my mother-in-law's electric skillet and decided to put it to good use by making a recipe long known to me as "Iowa Pork Steak". The original recipe called to make this in the oven, but with working I found it was just as easy to throw it all in a crock pot to be ready when we get home. Last night I decided to try it out in my "new" electric skillet and it works just as well in there too...just be sure to turn your temperature setting down to just above warm when finishing or you'll cook up all that wonderful gravy!

~photo courtesy of

Iowa Pork Steak

3-4 pork steaks, mixed chops, or loin chops
1 envelope of dry onion soup mix
1 can of cream of mushroom soup
2 cps. water
Flour for dredging to which you've added salt and pepper (optional)
2-3 tbl. of oil or bacon grease
1 tsp. Kitchen Bouquet* (optional)

Preheat the skillet with the oil at about 350 degrees. While heating, dredge the pork in flour, salt, and pepper mix. Lightly brown the pork in preheated skillet. While browning the meat, stir together water, soup, kitchen bouquet, and dry soup mix; mix well. Turn down the heat on electric skillet to about 200 and pour soup mix over the pork. Allow it to slow simmer, covered, about 45 mins. and it's done!

This is a pretty versatile meal, and one for all seasons, but in our house mashed potatoes are always on the sidelines to compliment that wonderful gravy! Enjoy!

*Kitchen Bouquet is a browning liquid used in soups and gravies.


  1. I made this with pork stead today (without Kitchen Bouquet because I didn't have any) and it was fantastic! Thanks for the recipe.

  2. Glad to hear you liked it's been a staple around our house for a long time, so long in fact it hadn't occurred to me to post the recipe until this blog!!