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 can (14 1/2-ounce) diced, peeled tomatoes
1 can (15-ounce) 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.
Nutrition Facts
Calories 664 calories
Protein 37 grams
Fat 14 grams
Sodium 785 milligrams
Cholesterol 71 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
