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    Smother pork in gravy, then make Italian sandwiches

    Smothered pork.
    Karoline Boehm Goodnick for the boston globe
    Smothered pork.

    Smothered pork is a traditional Southern recipe in which chops are cooked with gravy and onions. You can use various cuts, but rich pork shoulder steaks, each about 1 inch thick and 6 ounces, will give you the most flavorful dish. Brown the steaks, saute onions with a generous amount of bell peppers, and make a simple pan gravy. Smother the steaks with the onion-pepper mixture and finish them in the oven before serving over rice.

    Use some of the pork and peppers to make Philly’s other famous sandwich, Italian roast pork with broccoli rabe. Slice and warm the pork, onions, peppers, and gravy. On sub rolls, spread the whole concoction — the juicier the better. Top with provolone, toast it until it melts, and finish with a hefty spoonful of garlicky broccoli rabe. In this nicely balanced mixture of bitter greens and succulent meat, you’ll see pork in a whole new light.

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    (Pork, pork sandwiches)

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    6 boneless pork shoulder
    steaks (6 ounces each)

    4 slices provolone

    ½ bunch broccoli rabe

    4 mixed red and green bell
    peppers

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    2 onions

    5 cloves garlic

    2 sprigs fresh oregano

    Salt and pepper, to taste

    cup canola oil

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    2 tablespoons flour

    1 cup chicken stock

    ¼ cup apple cider vinegar

    4 crusty sub rolls

    Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.