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Mexican Pork Steaks

Mexican Pork Steaks

Pork steaks are from the shoulder and use braising, or cooking with liquid, to become more tender. Serve these with corn on the cob.


  • 4 pork blade steaks, 1/2-inch thick
  • 1 teaspoon vegetable oil
  • 1 cup salsa, chunky
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • Salt, to taste


  1. Heat oil in nonstick skillet; brown pork steaks on both sides about 2 minutes per side.
  2. Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 8-10 minutes until internal temperature on a thermometer reads 160 degrees F.

Serves 4 | Prep Time: 5 min | Cook Time: 15 min

Calories: 296 calories Protein: 19 grams Fat: 23 grams Sodium: 559 milligrams Cholesterol: 72 milligrams Saturated Fat: 9 grams Carbohydrates: 5 grams Fiber: 1 grams

Recipe and photo credit (used with permission): National Pork Board -

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