You have a job today. Go get the ingredients and make this. Now. Go. Why are you still sitting there? Just go! You can thank me later, when your belly is full.
Slow-cooked Creamy Pork
2 eggs, lightly beaten
2 T. water
1 healthy pinch garlic powder
3 T. vegetable oil
3 pounds pork cube steaks
1 cup seasoned bread crumbs
3 T. butter
1 cup sour cream
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 cup milk
salt and pepper to taste
In a shallow dish, stir together eggs and water. In another shallow dish, mix together bread crumbs and garlic powder.
Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side.
Layer in a medium crockpot.
In the same skillet, heat butter over medium heat. Whisk in flour, then stir in chicken broth and milk and bring to a soft boil. Turn off heat and stir in sour cream until thoroughly incorporated.
Pour mixture over pork, and cook on low for 4 hours.
If you like lots of sauce and gravy, I'd suggest doubling the gravy. It's THAT good.
Serve with Kim's Hungarian Nokedli. (I'll repost the recipe here for you, just because I'm nice like that. And I want to save you time from having to search for the recipe, so you'll have more time to EAT this great dish!)
Kim's Hungarian Nokedli
(otherwise known as spaetzle)
3/4 c. water
1/2 tsp. salt
2 c. all purpose flour
1 large pot of salted boiling water
Combine eggs, water and salt. Whisk thoroughly. Add flour a little at a time. Whisk well. Let stand for 10 minutes. Beat well again.
Now here's how I did it. Scoop the mixture into a large plastic bag. Twist the top closed and snip off a small corner. Holding the bag above the pot of boiling water, gently squeeze as you snip off small amounts of the dough.
The noodles are done when they float to the top of the water, about 3 minutes. Remove from water with slotted spoon and place in a collander. Rinse with cold water.