Pork Steaks with Curried Peanut Sauce
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.
- 4 boneless pork blade steaks, 1/2-inch thick
- 1/2 cup water
- 2 tablespoons
- 1 teaspoon instant chicken bouillon granules
- 1 large onion,
cut into small wedges
- 2 carrots, sliced (1 cup)
- 2 cloves garlic , minced
- 2-3 teaspoons curry powder
- 1/3 cup water
- 1 teaspoon cornstarch
spray vegetable coating
- 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 10-15 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.
Prep Time: 10 minutes | Cook Time: 25 minutes
Total Time: 35 minutes | Yield:
Calories: 264 calories Protein: 27 grams Fat: 14 grams Sodium: 202 milligrams
Cholesterol: 89 milligrams Saturated Fat: 5 grams Carbohydrates: 10 grams Fiber:
Reprinted with permission from
the National Pork Board - porkbeinspired.com.