TOMATO SMOTHERED PORK STEAKS (OR CHOPS) FOR THE CROCK-POT
A tasty way to use, and stretch, an inexpensive cut of meat -- pork butt steaks. Simmering all day suits less-premium cuts, which don't dry out like boneless pork loin does. Served over pasta or rice, the spinach variation is a meal in one but otherwise you'll probably want a salad. Italian greens like endive or escarole would go particularly well with these flavors. Note: written for a 6-7qt crockpot. Note 2: I don't cook with salt but usually add it at the table. I found that I needed none on this so be cautious if you choose to add salt to the pot.
Provided by 3KillerBs
Categories Pork
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut each steak into 2 or 3 pieces and trim excess fat.
- Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
- Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
- Finish with the remaining ingredients.
- Cook on low for 6-8 hours.
- Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
- Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
- Top with Parmesan.
- Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
- Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
- Note: This should be just as good made with beef chuck or chicken thighs.
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