Swiss Pork

2 to 3 lbs. pork steaks

2, 1-qt. jars homemade or purchased tomato juice

3 C. flour

2 tsp. salt

1 tsp. pepper

Vegetable Oil

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.”

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