Pork Mornay

Submitted by Okiegirl

"This is one of our family favorites and I have been making it for many years. I got the recipe from an old Betty Crocker Cookbook and have tweaked it to meet our tastes. We like lots of the Mornay Sauce so I have doubled that part of the recipe. If you like more tomato sauce on the pork you can add more of that too. It can also be prepared in an electric skillet."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4-6

ingredients

• 4 large cubed pork steaks, cut in half
• 2 eggs, beaten
• 1 cup dry breadcrumbs
• 3 tablespoons vegetable oil
• 3 tablespoons water
• 8 tablespoons tomato sauce

• Mornay Sauce

• 1 tablespoon margarine
• 1 teaspoon margarine
• 1 tablespoon flour
• 1 teaspoon flour
• 2 dashes salt
• 2 dashes ground nutmeg
• 2 dashes cayenne pepper
• 1⁄2 cup chicken bouillon
• 1⁄2 cup half-and-half
• 1⁄2 cup shredded cheddar cheese (or more)
• paprika

directions

1. Dip pork steaks into egg; coat with bread crumbs.
2. Heat oil in a 10 inch skillet that has a lid.
3. Fry pork over medium heat until brown.
4. Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
5. Cover and cook until done, about 30 minutes.
6. While the pork steaks are cooking prepare Mornay Sauce.
7. Heat margarine in small saucepan until melted.
8. Blend in flour, salt, nutmeg and cayenne pepper.
9. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
10. Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
11. Boil and stir 1 minute.
12. Stir in cheese until melted.
13. When pork steaks are done, remove to platter; top with Mornay Sauce.
14. Sprinkle with paprika.

Reviews

[Nannie of three]

I'm not a big fan of pork but this is fantastic. And leftovers taste just as good.