It’s always a good idea to feed kids with veggies, right? And that policy should be extended to packed school lunches. What I can’t manage is to prepare a meat dish AND a separate vegetable dish. Hence, dishes like this creamy pork steaks and vegetables. My philosophy: if the kids should have their veggies, the veggies should be part of the viand itself. I’m not heroic enough to grill meat, chicken or seafood and then prepare a vegetable dish to go with it. I’d rather cook a single dish with everything in it. So, yesterday’s packed school lunch consisted of herbed rice and a dish of pork, ham, carrots, celery and sweet peas.
Note that some hams are saltier than others and the salt in the ham will get mixed into the sauce and the rest of the ingredients as the meat and vegetables simmer together. So, consider that when adding salt to the pork and the sauce.
Creamy Pork Steaks and VegetablesPrint Pin
- 3 pork steaks
- 1 medium carrot
- 3 to 4 stalks celery
- 1/2 cup sweet peas thawed
- 1 cup cubed ham (you may use more)
- 1 large onion
- 2 to 3 tablespoons butter
- 1 cup cream
- salt to taste
- pepper to taste
- Cut the pork steaks into 1-inch cubes. Season with salt and pepper
- Peel and cut the carrot into 1/2-inch cubes. Trim the celery and cut into 1/2-inch lengths. Peel and finely slice the onion.
- Heat the butter in a pan. Add the pork and cook until the edges start to brown.
- Add the carrot cubes, celery and peas. Cook, stirring, for a few minutes.
- Add the ham and pour in the cream. Stir. Taste and add more salt and pepper if you prefer.
- Simmer (uncovered to prevent the cream from curdling) for a few minutes.
That’s not very complicated, is it? :)
Click here for the herbed rice recipe.