Mexican Pork Steaks
Pork steaks are from the shoulder and use braising, or cooking with liquid, to become more tender. Serve these with corn on the cob.
- 4 blade pork steaks, ½-inch thick
- 1 teaspoon vegetable oil
- 1 cup salsa, chunky
- ⅓ cup water
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin
- salt, to taste
- Heat oil in nonstick skillet; brown pork steaks on both side about 2 minutes per side.
- Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 8-10 minutes until internal temperature on a thermometer reads 160°F.