Pork Steaks

This is a simple recipe which once was a regular feature of family life and then got forgotten over time. I think all the food mags, programmes, articles , do one really useful thing; they remind you of how enormously varied our diet can be, and they stimulate you to try new things, even if not the recipes they give - or as in this case, remember, oh yes, that was a nice way to cook pork!

It is easily doubled or more, though you will need to cook in batches or with 2 pans.

Pork Steaks for 2

2 pork steaks - leg ones are the economical buy and are fine for this. If there is a rim of fat, leave it on.
1 small packet Paxo sage and onion stuffing. If you have any fresh sage, add a little chopped sage to the mix.
1 egg

1. Bash your steaks firmly with a meat hammer or rolling pin, to flatten and thin them. This is important (and especially so if your pork was cheap to buy).
2. Put a little flour into a plastic bag; add S&P; put your steaks in one at a time and mix around till they are lightly floured.
3. Have 2 plates ready, one with beaten egg and one with the stuffing. Transfer each steak from dipping into the egg to coating with stuffing and then put them onto another clean plate. You can do this in advance and keep them in the fridge.
4. Heat a large frying pan with a little olive oil and some butter. Add the steaks; cook on each side so they are nicely brown, and then turn the heat down and cook for a maximum of about 10 minutes in total - no longer or the pork will be tough.

These are good served with some sliced mushrooms cooked in butter, as a sort of sauce - very tasty.