silly question regarding pork!

[roundabout1]

I know it's a silly question but I need to ask it. I bought some pork loin steaks on sunday & yesterday noticed that the edge of the meat was frozen as it was pushed against the back of the fridge. I've since moved them forward & they have defrosted but they will be ok won't they. Not planning to have them til tomorrow. Also how would you cook them, I have one very fussy dd who doesn't like meat fatty or dry!

Yes they will be OK.

As for cooking them. How about browning in a frying pan and then cooking in a "gravy" in the slow cooker/oven. This will leave them nice and tender.

Or you can just do it in the frying pan. I fry them gently until browned, then add dry cider (you can use stock if you prefer) to almost cover them. Stir in a few herbs and add a couple of teaspoons of mustard. Then leave it simmering on the stove until the sauce is nice and thick and the chops will be cooked through. If you choose to use stock and you don't have pork stock cubes, you can use vegetable or chicken ones for Pork.

If you want to add a bit more zing to the finished dish - core an apple and slice into fairly thick rings. Pop a bit of sugar and butter in a pan and when it is melted, pop in the apples, turning a couple of times - and you have lovely caramelised apples to put on the top.

Yes they will be fine :)

I would bash them with a meat mallet, dip in beaten egg and then breadcrumbs before frying in a pan with a little olive oil. Squeeze a little lemon juice over the pork steaks shortly before removing from the pan. Make a bramley apple sauce to go with. You can make your own breadcrumbs very easily by putting some slices of bread into a blender/chopper, chuck some herbs in with the breadcrumbs to give a nice flavour. The breadcrumbs keep the meat moist.

Thank you, I loved both your ideas. Ended up casseroling them in stock after browning but like the idea of frying in breadcrumbs, will try that next time.