Back to Recipes
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.
Ingredients
- 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
Directions
- 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.
