Pork Steaks Creole

I opened a package of pork loin rib chops the other day only to find one pork chop and the rest pork steaks. A quick change of plans was in order, but fortunately I had a really great pork steak recipe and all the ingredients. This recipe is based upon one found in The Best of Food & Wine (Doubleday, 1984) and is a dinner staple in my repertoire.

In a large deep skillet or kettle, heat 1-1/2 Tbsp. oil and add 4-6 pork steaks (in batches if necessary), frying till browned on both sides. Remove from skillet and discard fat.

Heat another 1-1/2 Tbsp. oil in the skillet and add 2 medium onions, sliced. Heat, stirring occasionally, for 3-5 minutes until lightly browned.

Add 1 bell pepper, sliced, and 2 cloves garlic, minced. Saute for about a minute.

Add 1/2 cup white wine and bring to a boil, stirring to scrape up the browned bits from the bottom of the pan.

Add 1 16-oz. can tomatoes with their juice, 3 Tbsp. lemon juice, 1-1/2 Tbsp. Worchestershire sauce, 1/8 tsp. Tabasco, 1 tsp. salt, 1/4 tsp. pepper, 1 bay leaf.

Return pork steaks to the pan and add enough water to just barely cover. Stir around so everything is mixed well and the pork chops are mostly covered.

Partially cover the pan and let simmer for about an hour, turning the pork steaks occasionally, until they are tender. If the sauce is too watery, uncover and increase the heat to high. Let boil to reduce the liquid.

Serve over rice.

Pork Steak Creole Ingredient List

3 Tbsp. oil

4-6 pork steaks

2 medium onions, sliced

1 bell pepper, sliced

2 garlic cloves, minced

½ cup white wine

1 16-oz. can tomatoes

3 Tbsp. lemon juice

1-1/2 Tbsp. Worcestershire sauce

1/8 tsp. hot pepper sauce  (Tabasco)

1 tsp. salt

¼ tsp. pepper

1 bay leaf