You know we live in Kansas because the weather changes are so extreme that at times you can go from having the heat on to needing an air conditioner in one day.
This weird weather we have been having this year is making it hard to plan some of your favorite hearty winter meals or use the grill.
During this confused time, I use my crockpot more than any other item in my kitchen. I save time in the morning, I prepped this dish the night before and used the same pan to sear the meat before I cooked my dinner. Please make sure you put it in the refrigerator overnight.
Bridget McNabb has lived in Wyandotte County for 25 years. She has raised three lovely daughters that have given her some wonderful grandchildren to spoil. She has attended college and obtained three degrees. Her greatest degree, she says, is raising her children in a loving, nurturing home even when times were tough. She currently works at Johnson County Community College in the Hospitality Management Program department. She loves watching the students learn to create great food and the chefs that teach them. With her husband Jay and their dog Bailey, they enjoy visits with friends and family around their large table over a good meal.
Sweet and Sour Pork Steaks
4 -6 pork steaks
1 tablespoon cooking oil
1 (15 ounce) cans crushed pineapple
1/2 cup chopped green peppers
1/2 cup chopped onions
1/3 cup packed brown sugar
2 tablespoons ketchup
1 tablespoon corn starch
6 teaspoons soy sauce
1/2 teaspoon dry mustard
cooked rice (optional)
1. In large skillet, sear pork steaks on both sides in hot oil.
2. Drain and transfer to crockpot.
3. In bowl, combine pineapple, green bell pepper, water, sugar, ketchup, tapioca, soy sauce, and dry mustard.
4. Pour over pork steaks.
5. Cover and cook on low 8-10 hours or high 4-5 hours.
6. Serve over rice if desired.