Pork steaks/blade steaks do well when cooked with liquid like this quick braising recipe. Complete the meal with a salad and hot tea.

Pork Sirloin Oriental

4 boneless pork sirloin steaks, 3/4-inch thick
2 teaspoons olive oil
1/4 cup hoisin sauce
1/4 cup water
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash hot pepper sauce
1 cup sliced radishes or water chestnuts
1 large red pepper cut into strips
1/2 of a 6-ounce package frozen pea pods, thawed
1 teaspoon cornstarch
Hot cooked rice, optional

1. In large skillet, heat oil. Brown steaks over medium-high heat for 4 minutes on each side. Lower heat. Combine hoisin sauce, water, soy sauce, ginger, garlic powder, onion powder and hot pepper sauce. Add to skillet. Cover tightly and simmer over medium-low heat for 20 minutes, turning chops over once.
2. Add radishes and pepper strips. Cover and cook 5 minutes.
3. Remove meat from skillet; keep warm.
4. Stir pea pods into mixture; heat through. Thicken if desired with 1 teaspoon cornstarch mixed with 1 tablespoon water; stir into hot mixture. Cook and stir until slightly thickened and bubbly.
5. Serve vegetables and chops with hot cooked rice if desired.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.