Fast forward to tonight, and we had a pork leg steak that we needed to use. Chance pulled it out of the freezer the other day, and I was left with the responsibility of cooking dinner tonight. He told me it was pork chops (and essentially, it is), so I looked up a recipe for pork chops.
Plus I needed to cook those fiddlehead ferns that were sitting in my fridge before they went bad. It would be tragic if I let them go to waste! Of course the real tragedy is their short availability season - late March through mid to late May. They're my favorite side dish! Sometimes I will just saute them with bacon, butter, garlic, salt and pepper. I know, I know - it's cheating. Of COURSE any vegetable would taste great that way!
I saw the label on this cut of meat and began to doubt myself. He explained that I should just cook it like a pork chop and we will cut it in half after it is done. So off I went!
I found a pork recipe that sounded good - mostly because I knew I had all of the ingredients in the kitchen and I wouldn't have to run to the store - and tweaked it. So here is my entire dinner recipe, folks!
Balsamic Pork Chops/Leg Steaks3 tbsp all-purpose flour
1 teaspoon of chopped rosemary (dried is fine)
1 pork leg steak
2 tbsp unsalted butter
2 tbsp olive oil
2 garlic cloves, crushed
1 2/3 cup chicken broth
1/3 cup fig balsamic vinegar (or whatever other balsamic vinegar you have in your pantry)
Salt & pepper, to taste
- Stir the flour, rosemary, and some salt and pepper together on a large plate to make a nice dredging flour.
- Place the leg steak in the flour, and use a spoon to get some of the flour mixture in all of the little crevices. Flour both sides of the leg steak.
- In a large skillet on medium-high heat, melt the butter together with the olive oil. Put the crushed garlic cloves in the oil and let it simmer in the oil for about 1 minute.
- Place the flour-coated leg steak into the skillet and cook each side for about 4 minutes per side, or until golden.
- Remove the leg steak after cooking for 4 minutes on each side and set it on a plate.
- Pour the chicken broth and vinegar into the same skillet and use a whisk to scrape up any stuck on bits. Reduce the mixture until about half of the liquid is gone - about 5 minutes.
- After the liquid has reduced, put the leg steak back into the skillet with the balsamic reduction and cook it for about another 6 minutes total. You can flip the steak about halfway through so the liquid nicely coats both sides of the meat.
- Remove the leg steak from the skillet and cut it in half. One leg steak should be two servings.
- Serve with a tablespoon or so of the balsamic sauce on top.
Fiddlehead Ferns and Yellow Squash1 yellow squash, cut on a bias in 1/3 inch thick slices
1 lb fiddlehead ferns, washed to get the darker leaves off and end pieces trimmed
2 cloves of garlic, minced
2 tbsp butter
2 tbsp olive oil
1/3 cup chicken broth
2 tbsp "Dirt" brand Creole blend seasoning
Salt & pepper, to taste
- Put the butter and olive oil in a medium size skillet on medium heat.
- Stir the squash and fiddlehead ferns together in a bowl with the Dirt seasoning.
- Place the garlic, squash, and fiddlehead ferns in the skillet and stir.
- About 10 minutes into the cooking process, add the chicken broth and stir. If you prefer, you can add more dirt seasoning, salt and pepper, at this time.
- Cook for another 5 minutes, or until ferns are softened yet still a little crisp and the chicken broth has mostly boiled down. I put the vegetables in the pan at the same time I put the leg steak in, and the vegetables took almost the same amount of time as the leg steak. I just turned the heat down when the chicken broth had mostly boiled down.
Steamed rice2 cups steamed rice, cooked per your rice cooker's instructions
Seriously, go buy a Zojirushi rice maker. It will CHANGE you. It keeps cooked rice perfect for almost 2 entire days! Nope, I am not going to list instructions on how to cook rice! Just pour some of that balsamic sauce on the rice, and serve with the rest of the above dinner items.