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Barbeque-Style Pork Steaks

 

56

Yield

4

servings

Prep

20

min

Cook

8

hrs

Ready

8

hrs

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

Ingredients

4 each pork shoulder chops
cut 1/2 inch thick
*
1 tablespoon vegetable oil
1 large onions
thinly sliced, separated into rings
1 large green bell peppers
thinly sliced
2 each tomatoes
sliced
1 tablespoon tapioca, quick-cooking
½ cup barbecue sauce
¼ cup red wine
dry
*
½ teaspoon cumin
ground

Directions

Cut pork steaks in half crosswise.

Trim excess fat.

In a large skillet brown steaks on both side in hot oil.

Drain steaks on paper towels.

In a 3½ or 4-quart electric slow crockery cooker 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 crockery cooker.

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 175g (6.2 oz)
Amount per Serving
Calories 10928% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 358mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 73%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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