Recipe Details

“Happy” Pork Steak

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 blade pork steaks, 1/2-3/4-inch thick, seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups rice, uncooked
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
Fresh cilantro , chopped

Cooking Directions

Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145 degrees F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed

Serving Suggestions

A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas.

Nutrition Information

Calories: 590 calories
Protein: 30 grams
Fat: 24 grams
Sodium: 570 milligrams
Cholesterol: 94 milligrams
Saturated Fat: 7 grams
Carbohydrates: 59 grams
Fiber: 1 grams

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About the Cut: Blade Steak

A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.


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About the Cooking Method: Braising

COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Do not overcook pork or it will become dry and tough.Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.


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Good stuff!
by anonymous 08/18/2013
This pork steak sure did make my family Happy! I will def. be making again. We used brown rice and bear to cook it. =]

Excellent with some help!!
by anonymous 03/12/2013
The base is excellent, and with some added spice (SriRacha sauce is great!). We used beef broth instead of chicken, 4tbs of tomato sauce instead of canned, and added some melted cheese on top for the last couple minutes. DELICIOUS! And inexpensive, great on a student budget!

Easy and Delicious
by Marc 02/10/2013
I used canned tomatoes like the previous reviews had suggested. I mixed it up a little. I used on can of diced tomatoes and two cans of Rotel diced tomatoes w/green peppers. The dish was easy to make, easy to clean up, and really delicious!

Happy Pork Steak
by anonymous 08/07/2012
 Very happy with the outcome with this meal. My family enjoyed it as well. Did not get the pork as brown as I wanted but still an excellent dinner.

Mmmm
by Ken 03/28/2011
 Can't be better! Agree, don't use beer. Fast and hearty!

Awesome
by Abi 02/01/2010
dont use beer and used canned tomatoes.. Awesome.