Spanish Pork Steaks Recipe

5 3 3
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Spanish Pork Steaks Recipe

Read Reviews
5 3 3
Publisher Photo
When I lived on a farm where we prepared our own meat, this recipe was used quite often. Now my own family expects to see this dish on the menu regularly.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 6 pork shoulder or sirloin steaks (1/2 inch thick)
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 cup chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 2 cups tomato juice

Directions

In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic.
Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender. Yield: 6 servings.
Originally published as Spanish Pork Steaks in Country Pork 1996, p68

Nutritional Facts

1 each: 329 calories, 14g fat (4g saturated fat), 119mg cholesterol, 905mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 41g protein.

  • 6 pork shoulder or sirloin steaks (1/2 inch thick)
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 cup chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 2 cups tomato juice
  1. In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic.
  2. Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender. Yield: 6 servings.
Originally published as Spanish Pork Steaks in Country Pork 1996, p68

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MY REVIEW
homemaker27 User ID: 6063773 228288
Reviewed Jun. 21, 2015 Edited Jun. 22, 2015

"I think it's going to be amazing. I browned 5 pork steaks in olive oil in a electric skillet sprinkled with tonys Cajun seasoning. Then layered each one in the crock pot using a whole onion, bell pepper and garlic sprinkling a little on each steak as I layered also did 3 cups V8 original juice, 3 T. cornstarch cuz I didn't have flour and 2 T of sugar and put some on each one as I layered too. It's in the crock pot as I type will update later on the results. UPDATE: OMG this was the freaking bomb!! All the ladies asked for the recipe!!! Note I omitted the olives and mushrooms."

MY REVIEW
mrenda User ID: 5393618 49680
Reviewed Sep. 8, 2014

"This makes a wonderful and easy dinner! I didn't have the olives or mushrooms but it was still great. Can't wait to make it with the missing ingredients!"

MY REVIEW
moncher2 User ID: 2518768 43705
Reviewed May. 29, 2014

"This recipe is DELICIOUS!! Followed the recipe (with exception of olives -omitted those). The pork steaks came out so tender. It even pleased my very picky children! This is a family favorite!"

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