Give a German favorite a tasty Southwestern twist. Serve with mashed potatoes and a tossed green salad.
2 pounds pork cubed steaks
2 large eggs, beaten
1/3 cup all-purpose flour
3 tablespoons cornmeal
2 to 3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
8 thin slices Monterey Jack cheese
1 avocado, sliced (optional)
1 cup sour cream (optional)
1 cup salsa (optional)
- Cut pork cubed steaks in serving-size pieces, if necessary. Dip in eggs. Coat with combined flour, cornmeal and seasonings.
- Heat oil in large skillet. Brown pork cubed steaks over medium-high heat. Place in 13 x 9-inch baking pan. Cover with foil; bake at 350°F (175°C) for 30 minutes or until tender.
- Top each pork cubed steak with cheese slice. Bake 3 minutes longer.
- Serve with avocado slices, sour cream and salsa, if desired.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.