Southwest Oven Fried Pork Steaks Breaded with French's Onion Chips
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INGREDIENTS
3 Pork Shoulder Blade Steaks 3 Eggs, Beaten 3 Cups of Crushed French Onion Chips 3 Tablespoons of Flour Taco Seasoning to Taste Lawry's Casero Total Seasoning* Parsley Flakes for Color LOADED SPANISH RICE 2 Boxes of Mexican Riced-A-Roni 1/2 Cup of Taco or Enchilada Sauce 1 Can of Stewed Tomatoes 1 Large Onion, Chopped and Sauteed 1 Large Pepper, Chopped and Sauteed *Lawry's Casero is a savory blend of salt, garlic, oregano, parsley, cilantro and more. It's not absolutely necessary for this recipe, but I like the little kick of cilantro. |
Step One: Clean and Dry the Raw Meat
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Step Two: Season Both Sides of the Raw Steaks
Step Three: Use a Can or Rolling Pin to Crush the Onion Chips
Step Four: Dip Each Piece in Egg Mixture and Press into Breadcrumbs
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Season Again and Bake at 350 for 40 to 50 Minutes. Flip after 30 Minutes
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Quick Recipe for Loaded Spanish Rice
TIP FOR REHEATING LEFTOVERS: Add more enchilada sauce to moisten the rice before microwaving. Avoid microwaving leftover portions of the pork steak, as the breading will become soggy. Leftover pork steaks are best when reheated in a 350 degree oven. Don't pull them from the oven until you hear those babies sizzling on the pan. |