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Pork steaks are an economical cut from
the shoulder area. Braising brings out the flavor and makes them
tender. This sauce gives an exotic taste to the dinner table.
Serve with rice and snow peas.
Pork Steaks with
Curried Peanut Sauce
- 4 boneless pork blade steaks, 1/2-inch
thick
1/2 cup water
2 tablespoons peanut butter
1 teaspoon instant chicken bouillon granules
Nonstick spray vegetable coating
1 large onion, cut into small wedges
2 carrots, sliced (1 cup)
2 large garlic cloves, minced
2 to 3 teaspoons curry powder
1/3 cup water
1 teaspoon cornstarch
- In 1 cup measure, combine the 1/2 cup
water, peanut butter and bouillon granules. Stir with fork until
well blended; set aside.
- Trim any excess fat from steaks. Spray
a 12-inch skillet with nonstick coating. Brown blade steaks over
medium-high heat about 3 minutes per side until lightly browned.
Remove meat from skillet.
- Add onion, carrot, garlic and curry powder
to skillet. Cook and stir 1 minute. Push vegetables aside; return
meat to skillet. Push vegetables on top of meat. Pour peanut
butter mixture over all. Cover and simmer 10 to 15 minutes or
until meat and vegetables are tender. Remove meat to platter.
- Combine the 1/3 cup water and cornstarch.
Add to skillet. Cook and stir until thickened and bubbly. Serve
steaks with sauce.
Serves 4.
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
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