Prep 30 mins
Cook 1 hr
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!!
- 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)
- Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
- Combine salt,pepper and garlic powder with flour.
- Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
- Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
- Add green pepper,onion and celery to pan and lightly brown.
- Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
- Reduce heat to a simmer and return pork steak to pan.
- Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
- Serve over mashed potatoes or rice.
- I also have made this for my picky eater by adding a can of cream of mushroom soup.
I was really glad to find this! I love Swiss Steak and only had pork cutlets, so I did a search on pork recipes and this jumped out on me. I love beef, but in an effort to eat a little better, I keep pork around. This was really good and I had all of the ingredients right here! (we were in the middle of a tropical storm so I wasn't about to go to the store lol!!). I didn't use mushrooms, but followed the rest. The meat was extremely tender and the flavor was great! I served it over rice and alongside some buttered broccoli. Great easy dinner!