Tonight's Dinner: March 14, 2013

The whole hog butchering class was amazing for our week's meals.  All I had to do was get some veggies and cook the pre-seasoned meat.  It made for quick and easy dinners.  Tonight I wanted to use the largest pieces of meat that they gave us.  We each received a pork steak.  These things were huge!  One piece with the bone on didn't even fit into our pan.  I seared the slabs on each side and stuck it in the oven for 20 minutes at 250 degrees.

The fat on the end made the pork taste really good, but you just can't eat it.
Bleh.