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Having fresh herbs from the garden or window
box give this sauce great flavor. Complete the meal with a large
fresh salad and breadsticks.
Pork Steaks &
Fettuccine with Garden Herb Sauce
- 2 pounds pork shoulder blade steaks
1 tablespoon vegetable oil
1 (14 1/2-ounce) can diced, peeled tomatoes
1 (15-ounce) can tomato sauce
1 medium onion, quartered, sliced
2 cloves garlic, minced
1 1/2 teaspoons granulated sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
1 package (8 ounces) fresh mushrooms, sliced
1 1/2 cups fettuccine or rigatoni, cooked and drained
- Heat oil in large skillet. Brown pork
steaks over medium-high heat; pour off drippings. Add remaining
ingredients except parsley, mushrooms and fettucine. Cover; simmer
1 to 1 1/2 hours, until pork is very tender.
- Remove meat from sauce; cut into small
pieces.
- Add meat, parsley and mushrooms to sauce.
Cook and stir over medium heat 5 minutes.
- Serve sauce over hot fettucine.
Serves 6.
Recipe provided courtesy of Pork: The Other
White Meat.
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