Barbecue-Style Pork Steaks
59
59
Ingredients
| 4 | each |
pork shoulder chops
cut 1/2 inch thick |
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
large, slice and separate into rings |
|
| 1 | large |
green bell peppers
thinly |
|
| 2 | each |
tomatoes
sliced |
|
| 1 | tablespoon |
tapioca
quick-cooking |
|
| ½ | cup |
barbecue sauce
bottled |
* |
| ¼ | cup |
red wine
dry |
* |
| ½ | teaspoon |
cumin
ground |
Directions
Cut pork steaks in half lengthwise.
Trim excess fat.
In a large skillet brown steaks on both sides in hot oil.
Drain steaks on paper towels.
In a 3½- or 4-quart electric crockpot arrange the onion, green pepper, and tomatoes.
Sprinkle tapioca over vegetables.
Place pork steaks atop vegetables and tapioca.
In a small bowl stir together barbecue sauce, wine, and cumin.
Pour over meat and vegetables in the crockpot.
Cover and cook on low-heat setting for 6 to 8 hours or until meat and vegetables are tender.
To serve, transfer meat and vegetables to a serving platter.
Nutrition Facts
Serving Size 90g (3.2 oz)Amount per Serving
Calories 4742% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
5%
Sugars g
Protein
2g
Vitamin A 9%
•
Vitamin C 48%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
