Curried Pork Steaks

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Party with Pork

Prep Time: 10 minutes
Cook Time: 25 minutes

4 pork blade steaks, about 3/4-1 inch thick
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons vegetable oil
1/2 cup onion, chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon ground coriander
3/4 cup chicken broth
1 5-oz package dried mixed fruit, diced
1 teaspoon brown sugar
1 teaspoon cider vinegar

Stir together curry powder, salt and black pepper; season steaks with mixture. Heat oil in large nonstick skillet over medium-high heat; brown chops, about 2 minutes on each side. Stir in onion, spices, chicken broth and dried fruit. Bring to a boil, cover, lower heat and simmer for 10 minutes. Uncover and stir in brown sugar and vinegar, simmer uncovered 1-2 minutes more, until internal temperature on a thermometer reads 160 degrees Fahrenheit.

Serves 4

This stovetop curry makes the most of flavorful pork steaks. Serve with hot rice garnished with chopped cilantro and cashews.

Calories: 490 calories
Protein: 44 grams
Fat: 23 grams
Sodium: 690 milligrams
Cholesterol: 150 milligrams
Saturated Fat: 6 grams
Carbohydrates: 27 grams

Random Cooking Tip:

Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

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Buying/Handling/Storing Tip:

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.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

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.

More Butcher Tips

About the Cut

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.

Learn About the Pork Cuts

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.

More about this cooking method

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