Mexican Pork Steaks
Pork steaks are from the shoulder, use braising—cooking with liquid—to make them more tender. Serve these with corn on the cob.
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
- In a heavy skillet, heat oil and brown pork chops over medium high heat, turning to brown evenly.
- 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.
Nutritional Information Per Serving (1/4 of recipe): Calories 189 calories Protein 18 grams Fat 9 grams Sodium 573 milligrams Cholesterol 66 milligrams.
Recipe and photograph provided courtesy of National Pork Board.