Tenderloin Tuesday: “Happy” Pork Steak

“Happy” Pork Steak

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Prep Time: 15 minutes
Cook Time: 25 minutes

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6 pork blade 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 uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
fresh cilantro, chopped

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Cooking Directions

New USDA Guidelines
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

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Serving Suggestions

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

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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

Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.
Recipe from: PorkBeInspired.com

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