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.
Nutrition Facts
Calories 219 calories
Protein 30 grams
Fat 17 grams
Sodium 359 milligrams
Cholesterol 99 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
