Ava Smith in Connoquenessing, Pennsylvania (a little town about a half hour north of Pittsburgh) sent us this fabulous recipe. She found it originally on Pinterest, but then adapted it to include more cheese. Ava began making her own cheese a year ago.
She told us, “Here are the pictures from dinner last night. I added extra cheddar, just to finish my piece of cheddar and it was delicious. I also ended up using 1 cup of milk. We had roasted Yukon gold potatoes and brussels sprouts with bacon as sides. The cheese sauce worked well on all of it!”
Ava’s Pork Steak with Cheese Sauce
2 to 4 good sized pork steaks, 8 oz each or bigger if you can find them
Lightly olive oil, then garlic salt and pepper each steak on each side. Let sit in fridge for 15 minutes or longer.
When ready to serve, grill on each side til just cooked through, approximately 7 minutes a side, depending on the heat of your grill. A cast iron pan would work well also. Let rest 5 minutes before cutting. Try not to over cook it.
4 Tbs. butter separated into 3 and 1 Tbs.
2 Tbs flour or cornstarch for gluten free version
1/4 cup warm milk, may need more as cooks out
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
4 oz cream cheese, cut into small pieces to help melt easier
1/4 cup parmesan cheese
Salt and pepper to taste
In a pan, warm 3 Tbs butter, keep heat medium to medium low, and mix in flour or cornstarch to make roux. Mix in the cream and milk, constantly stirring with a whisk. Then, add cream cheese into the mix and continue stirring slowly. Add cheddar and parmesan, stirring in slowly. Salt and pepper to taste. Let cook for a few minutes until it thickens up. If it gets too thick, just add a little more milk to thin, 1 Tbs at a time until it’s where you want it. Finish with 1 Tbs of butter to give that lovely shine.
Now you are ready to serve over pork steaks. May be made ahead of time – just reheat and stir before serving.
Plate steak and your veggie of choice (potatoes or broccoli go great!). Pour a generous amount of sauce over the pork steak and dig in. Bread to dip in the sauce is also a great addition.