Since I have four rather thick pork steaks in my freezer, this recipe from Campbell’s Kitchen caught my eye.

Creamy Pork Sauté

1 LB boneless pork loin

2 TBS Crisco® Vegetable Oil

2 stalks celery, sliced

1 medium onion, chopped

1/2 tsp. dried thyme leaves, crushed

1 can (10 3/4 oz.) Campbell's® Cream of Celery Soup

1/4 cup water

4 cups hot cooked rice

 

Slice pork into thin strips. Heat one tablespoon of oil in a skillet. Add pork and cook until browned, stirring often. Remove pork. Heat remaining oil, then add celery, onion and thyme and cook until tender, stirring often. Add soup and water; heat to a boil. Return pork to pan and heat through. Serve with rice. Serves 4.

When they came for a visit, Mum and Dad brought me four beautiful pork steaks and I promptly froze them, unsure how I was going to prepare them. I am definitely going to cook them in a variation of the recipe above, along with some freshly steamed green beans.