Pork steaks are from the shoulder, use braising, or cooking with liquid, to make them more tender. Serve these with corn on the cob.

Mexican Pork Steaks

4 pork blade steaks, 1/2-inch thick
1 teaspoon vegetable oil
1 cup chunky tomato salsa
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cumin
Salt, to taste

1. In a heavy skillet, heat oil and brown pork chops over medium high heat, turning to brown evenly.
2. In a small bowl, combine remaining ingredients. Pour over steaks. Reduce heat, cover and simmer for 10 to 12 minutes or until meat is cooked thoroughly.

Makes 4 servings.

Nutrition Facts: Calories 189 calories Protein 18 grams Fat 9 grams Sodium 573 milligrams Cholesterol 66 milligrams

Recipe provided courtesy of Pork, Be Inspired®.