All I can say is MMmm Good - True comfort food. Lovely combination with the thyme, garlic & Caraway. I didn't crush the caraway seeds. Served with new nugget potatoes that I fork mashed in the gravy, Cob of corn sprinkld with Cajun spice mix (no butter) and steamed carrots. Lovely dinner thanks tamibic
"To cry for" delicious! It's fall-apart moist/tender, and full of flavor. I've made this several times now, using my cast iron skillet/lid . . wonderful! The peppered country gravy (I used McCormick's packaged) was great, but not necessary, IMO. I use one 14 oz. can chicken broth vs. one cup so that I can make gravy from the broth/drippings. This is sooo good, a regular around here now. Thanks for posting, tamibic!
I made this great dish tonight. I let it cook for the full 1 1/2 hours, but the broth cooked away. Next time I make this I'll add more broth to the baking pan. To save time, I used a packet of country-style gravy mix instead of making it from scratch. We really loved the taste of the gravy over the pork steaks, and my husband even poured some over his potatoes as well. I'll definitely make this many times again. Thanks for this recipe!
This was very good! I too, did not add the gravy (didn't have any and didn't want to make any), and I don't think it needed it. It was very tasty. My only problem (and this is not the recipe's fault, it's mine) was that I cut this recipe down to feed one, and after an hour my broth was cooked away. If you are going to cut it down I'd add more broth so it doesn't happen. I took them out after an hour and the pork was already pretty tender so I can imagine how great they'd be cooked the entire time, but I had to get it out of the oven since the broth was gone. Also, since the broth was gone, the bottom of my steak crisped up a bit, as did the bits on the bottom of the pan, but I removed the steak and put the pan back on the stove, added a bit more broth, scraped up the browned bits and it made a wonderful sauce to drizzle over. I will probably make this again - thanks for posting!
The pork steaks were falling apart tender by the time they were done, and delicious. I didn't use country gravy; the chicken stock with the garlic and other spices made a nice juice to drizzle over the steaks. Served with crusty bread to soak up the juices.
I made this with lamb blade chops, extremely good. The caraway needed to be ground a little better but it made a great flavor.
Very good. I didn't use some of the ingredients..caraway or thyme because I don't care for those spices...nor did I use the country gravy. I added brown sugar & a splash of Worcestershire to the spice rub and baked them as directed. Served with a side of sour cream & chive pasta. Yum!
made as suggested but added 1 1/4 cups of chicken stock. No one here likes caraway, so I crushed up mustard seeds. Mustard and pork always is a good combo and so was this experiment.
Absolutely delish! Followed recipe except for doubling and it turned out perfect. Although you don't need the country gravy, it puts the dish over the top. Especially if you serve it with mashed potatoes or biscuits. Wonderful comfort food!