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Spanish Pork Steaks

 Spanish Pork Steaks
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.
6 ServingsPrep: 10 min. Bake: 1 hour


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 329 calories, 14 g fat (4 g saturated fat), 119 mg cholesterol, 905 mg sodium, 9 g carbohydrate, 1 g fiber, 41 g protein.

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Spanish Pork Steaks (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.