2 to 3 lbs. pork steaks
2, 1-qt. jars homemade or purchased tomato juice
3 C. flour
2 tsp. salt
1 tsp. pepper
House seasoning: Mix together 3 tsp. salt, 1 tsp. pepper, 1 tsp. garlic powder. Store in a spice sprinkle jar.
Cut the bone out of pork steaks. Cut pork steaks into serving-size pieces. Mix salt and pepper into flour. Sprinkle some of the flour mixture over each steak and pound into both sides of the meat with a meat hammer.
Repeat until pork is well tenderized and covered with flour.
Pour vegetable oil in the bottom of an electric skillet. Heat to 250-300° and drop each piece of meat into the skillet. Sprinkle meat with House Seasoning.
Fry on both sides and drain on paper towels. Place pork steak pieces in a roaster. Pour two quarts of tomato juice over the fried pork steak pieces. Cover and bake in 250° oven for 3 hours.
When fall-apart tender, place the Swiss pork pieces on a serving tray.
Cook’s note: “You can use the remaining liquid in the roaster to make a gravy.”