Dave really liked the pork steak I cooked last week.  I think he was shocked to get pork. One he didn’t think it would be “healthy”, and two, he knows I’ve never been a fan of pork.  The pork was on sale, the recipe in the Campbell’s Classic Cookbook was easy, and it actually turned out great.  It’s not going to be my favorite food or anything, but it is a good change of pace for dinner.  Dave suggested a potato, instead of rice, because he said the soup was like gravy.  In my attempt to make this dish just a tiny bit healthier, I decided to make boiled potatoes, it doesn’t impact the numbers too drastically, so why not. Since this dish starts out fairly healthy, there’s not a lot to be done to make it healthier.  I would like to try to lower the saturated fat and the sodium by a tiny bit.  So I’m going to alter the following: less oil, trim the fat off the pork steak, use only ¾ of the can of soup, and use a tiny bit more water.

Pork steak before trim


2 Teaspoons Olive oil

1 Pork Steak – Fat Trimmed

¾ can Cream of Mushroom soup

1/3 cup of water

1 minced garlic clovePork steak fat trimmed

Since I’m making boiled potatoes, I peel them and turn them on to boil while I’m making the pork.  Trim the fat off of the pork steak.  In a medium skillet on medium heat, sauté a minced clove of garlic in a 1-1/2 teaspoons of olive oil.  The Campbell’s recipe suggests using a garlic mushroom soup, but since I don’t have that, I’m just going to use real garlic.  If you don’t like garlic you can skip this step all together.  Once the edges of the garlic are brown, turn the heat off.  Remove the garlic and wipe some of the oil out of the pan.  Wipe a little bit of oil (1/2 teaspoon) on one side of the pork steak.  Turn the heat to medium high.  When the skillet is hot, put the pork steak in with the non-oiled side down.  Let that cook for about 4-5 minutes, or until browned. After the first side is seared, turn it over and cook for another 4-5 minutes, or until the pork hit 145 degrees.  Then turn the burner off and removed the pork steak. Set the pork aside on a plate  Turn the burner back onto medium and added the 1/3 cup of water then add ¾ of the can of soup to the water, stirred it up and bring it to a to a bubbly boil.  Return the pork steak to the pan, turn the burner temperature down to low, cover and cook for about five more minutes.  I served the pork steak with a boiled potato and green beans.