Pork Steaks With Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive Or Vegetable Oil |
| 1 | 3 Total Peppers ** | |
| 1 | Med Tomato Coarsely Chopped | |
| 1 | c | Water |
| 1/8 | t | Pepper |
| 1 1/2 | lb | Pork Blade Steaks * |
| 1 | Clove Garlic Finely Chopped | |
| 1 | Env. Soup Mix *** | |
| 1/2 | t | Thyme Leaves |
INSTRUCTIONS
Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of them. ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, and they should be cut into thin strips. *** Choose one of the following soup mixes to use in the recipe: Onion, onion-Mushroom or Beefy Mushroom. In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 190
Total Fat: 21g
Cholesterol: 105.5mg
Sodium: 105.8mg
Potassium: 546.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 29.7g