Spiced Pork Steaks
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8pieces boneless pork loin, each about ½ inch thick, 2 pounds total weight
- 2tablespoons flour
- Salt to taste if desired
- Freshly ground pepper to taste
- 1tablespoon ground cumin
- 1teaspoon paprika
- ¼teaspoon cayenne pepper
- 2tablespoons corn, peanut or vegetable oil
- 1cup finely chopped onions
- 1teaspoon finely minced garlic
- 1tablespoon red-wine vinegar
- 1½cups fresh or canned chicken broth
- 2tablespoons tomato paste
- 2tablespoons honey
- 1bay leaf
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
783 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 84 grams protein; 1453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pound each piece of pork lightly with a flat mallet.
- Step 2
Combine the flour, salt, pepper, cumin, paprika and cayenne pepper in a flat dish and blend thoroughly.
- Step 3
Dredge the pork pieces on both sides in the mixture. Pat to make the mixture adhere. Shake off excess.
- Step 4
Heat the oil in a heavy skillet large enough to hold the meat pieces in one layer. Add the pork and cook over high heat until well browned on one side, about 2 minutes. Turn and cook on the second side until well browned, about 2 minutes.
- Step 5
Transfer the pieces to a dish and pour off the fat from the skillet. Add the onions and garlic to the skillet and stir. Cook until wilted and add the vinegar. Stir and add the chicken broth, tomato paste and honey. Stir and bring to a boil.
- Step 6
Return the pork pieces in one layer to the skillet and add the bay leaf. Cover. Cook about 30 minutes or until tender. Remove bay leaf and serve.
Private Notes
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Cooking Notes
Jan B.
The flavor of the pork was wonderful. However the recipe doesn't say to turn down the heat after covering the pan. I lost most of the sauce burned at the bottom of the pan. Is there a way to add/edit a recipe?
MRA
This is MUCH too sweet as written. I'd omit the honey entirely, and double the cayenne. The other flavors work nicely.
Norin
The sauce was great. I used country style pork ribs and just cooked them a bit longer than I would have for pork shoulder steaks.
Faye
Delicious and quick. After the 30 minutes covered, I took the lid off and let the sauce reduce over medium-high heat for about 10 minutes while I made a salad. Nice meal. Thanks
Jan B.
The flavor of the pork was wonderful. However the recipe doesn't say to turn down the heat after covering the pan. I lost most of the sauce burned at the bottom of the pan. Is there a way to add/edit a recipe?
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