Saucy Slow Cooker Pork Steaks Recipe
The weather right now is so cold, a hearty tasty meal is called for – something prepared fast and cooked slow, something which will warm you through from the inside out, and this slow cooked pork steaks recipe ticks all those boxes and then some.
Slow cookers are the ultimate in convenient cooking and just so happen to be the best way to produce tender succulent meals from cheap tougher cuts – you can use pork chops or shoulder steaks for this recipe, the cooking time is the same.
In a perfect marriage of flavors you want each complimentary to the others whilst also blending into the whole dish, which these do beautifully. Pork and apple are traditional companions and in this recipe you can stop there if you wish, or add the plumbs for a rich color and deeper flavor – adjust the amount of maple syrup or honey used if the plumbs are sweet rather than sharp like those I used (pictured).
You can buy applesauce or better still make it – the bought ones tend to be way too sweet for this recipe, ideally you want a bit of sharpness to counter the rich pork meat and the freshly ground pepper gives the whole pot a pungent warmth – add to taste.
Don’t worry about the low level of liquid added to the pot, the onions, fruit and carrots will soon cook down and bring the level up over the steaks or chops.
Got Diabetes In The Family?
Use a combination of a little sugar and sweetener or just sweetener. If others really dislike the taste (and I do) you can buy a small single service slow cooker and cook their meal separately.
To have this cook whilst at work takes planning – the sauce gets made and vegetables prepped the night before, just leaving the meat to brown in the morning before combining the ingredients and setting the slow cooker to work.
When you crawl through the door, all you’re left to do before serving is to thicken the sauce a little if you wish. The gravy needs something to soak it up, so serve with buttery mashed potatoes, jacket potatoes or rice if you prefer.
To Serve Two Starving People
- 2 pork steaks or chops
- 3-4 carrots peeled and chunked into similar sizes
- ½ cup vegetable stock
- 2 large onions peeled, sliced and lightly browned in a pan
- ½ tsp freshly ground black pepper – rub into the meat before browning
- 1 large cooking apple or two smaller dessert apples, peeled cored and roughly chopped
- 2 ripe plumbs quartered and stone out, I leave the peel on
- 2 teaspoons maple syrup or honey, brown sugar if that’s all you have or sweeteners for a diabetic meal.
To make the sauce combine the fruit and maple syrup or honey and cook in the microwave on full power for 3 minutes, check, stir and if needed allow another minute.
Remove from the microwave and set aside. You can do this in a pan on the hob, add a teaspoon of water and cook on a very low heat until the juices begin to get released, or you can burn it – if I’m working with fruit in a pan on the hob I use a cooktop diffuser to spread the heat more evenly, it makes a big difference even with a glass or ceramic hob.
Wash and pat the meat dry then rub the ground pepper into both sides – I don’t use a lot, about 5 peppercorns crushed in a pedestal
Brown on both sides in a little oil – do the same with the onions
Lay the steaks or chops in the pot with the onions and carrots around them and add enough vegetable stock to come about halfway up the steaks – don’t overdo it because there is plenty of juice to come out of the onions and carrots
Finally put a heaped tablespoon of the fruit sauce on each steak
Cook on low for 9 – 10 hours
Thicken the gravy if you wish and allow to slow cook for another 10 minutes or so, then serve and enjoy.