Barbeque-Style Pork Steaks
56
56
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.
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?