1 hr 30 mins
Country Cook in Oklahoma's Note:
I always have pork in the freezer. One day I was hungry for swiss steak and was out of beef, I fixed it with pork instead of beef. True comfort food served over mashed potatoes or rice yummmmm. We really like it..hope you do too!!
My Private Note
Units: US | Metric
- 2 pork steaks
- 3/4 cup onion
- 3/4 cup green bell pepper
- 1 stalk celery
- 1 (15 ounce) can diced tomatoes
- 1/2 cup low sodium beef broth
- 1 (8 ounce) can mushrooms (optional)
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups flour
- 3 tablespoons oil (I use bacon fat)
- 1Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
- 2Combine salt,pepper and garlic powder with flour.
- 3Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
- 4Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
- 5Add green pepper,onion and celery to pan and lightly brown.
- 6Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
- 7Reduce heat to a simmer and return pork steak to pan.
- 8Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
- 9Serve over mashed potatoes or rice.
- 10I also have made this for my picky eater by adding a can of cream of mushroom soup.
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Nutritional Facts for Swiss Pork Steak
Serving Size: 1 (705 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 771.4
- Calories from Fat 255
- Total Fat 28.4 g
- Saturated Fat 5.1 g
- Cholesterol 66.5 mg
- Sodium 708.1 mg
- Total Carbohydrate 95.3 g
- Dietary Fiber 7.7 g
- Sugars 12.8 g
- Protein 34.0 g