This hearty one-pan dish combines tender pork blade steaks with a rich, comforting corn dressing. The pork is browned for depth of flavor, then seasoned simply with salt and pepper before resting on a bed of toasted bread cubes, sautéed onions, and creamy corn. Aromatic sage and a hint of paprika tie the dish together, creating a rustic meal that feels both nostalgic and satisfying. The dressing absorbs the savory pan drippings, resulting in a moist, flavorful side that complements the meat perfectly. Ideal for family dinners or potlucks, this recipe offers a home-style comfort food experience with minimal effort. ItâÂÂs a reliable favorite that brings warmth and satisfaction to any table, especially during cooler weather when you crave something cozy and filling.
Pork Steaks & Corn Dressing
Description
This hearty one-pan dish combines tender pork blade steaks with a rich, comforting corn dressing. The pork is browned for depth of flavor, then seasoned simply with salt and pepper before resting on a bed of toasted bread cubes, saut&# 195;©ed onions, and creamy corn. Aromatic sage and a hint of paprika tie the dish together, creating a rustic meal that feels both nostalgic and satisfying. The dressing absorbs the savory pan drippings, resulting in a moist, flavorful side that complements the meat perfectly. Ideal for family dinners or potlucks, this recipe offers a home-style comfort food experience with minimal effort. ItâÂÂs a reliable favorite that brings warmth and satisfaction to any table, especially during cooler weather when you crave something cozy and filling.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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In a large skillet, heat lard over medium-high heat until shimmering.
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Season pork steaks lightly with salt and pepper. Brown steaks on both sides in the hot lard, about 3-4 minutes per side.
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Remove steaks from the skillet and set aside on a plate.
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Reduce heat to medium. Add chopped onion to the same skillet with the remaining lard and drippings. Sauté until softened and lightly browned, about 5 minutes.
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Add the cream-style corn and dry bread cubes to the skillet with the onions.
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Sprinkle with dried sage and the remaining salt. Stir gently to combine all ingredients evenly.
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Transfer the corn dressing mixture to a 13x9-inch baking dish or roasting pan, spreading it into an even layer.
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Place the browned pork steaks on top of the dressing.
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Cover the dish tightly with aluminum foil.
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Bake in the preheated oven for 1 hour, or until the pork is cooked through and tender.
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Remove from oven. Sprinkle the top with paprika for color and flavor.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 289.2kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 5.2g26%
- Cholesterol 61.5mg21%
- Sodium 494.0mg21%
- Total Carbohydrate 19.0g7%
- Dietary Fiber 2.4g10%
- Sugars 3.2g
- Protein 25.1g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make dry bread cubes: Cube fresh bread (about 7 cups) and spread on a baking sheet. Toast in a 325ðF oven for 10 minutes until dry and crisp. Cool completely before using.
For added moisture, you can add 1/2 cup of chicken or pork broth to the dressing mixture before baking.
Ensure pork reaches an internal temperature of 145ðF (63ðC) for safe consumption, though blade steaks often benefit from longer cooking to become tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
