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Barbecue-Style Pork Steaks

 

59

Yield

6

servings

Prep

30

min

Cook

7

hrs

Ready

8

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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