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    You are in: Home / Recipes / Tangy Sweet and Sour Pork Shoulder Steak Bake Recipe
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    Tangy Sweet and Sour Pork Shoulder Steak Bake

    Tangy Sweet and Sour Pork Shoulder Steak Bake. Photo by Chef #1800065190

    1/2 Photos of Tangy Sweet and Sour Pork Shoulder Steak Bake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Kittencalskitchen's Note:

    You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Grease a 13 x 9-inch baking dish.
    3. 3
      Season the steaks with seasoning salt or white salt and pepper.
    4. 4
      Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
    5. 5
      Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
    6. 6
      Top the steaks with green bell pepper slices.
    7. 7
      In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
    8. 8
      Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
    9. 9
      Pour the sauce over the browned pork steaks in the baking dish.
    10. 10
      Cover tightly with heavy foil.
    11. 11
      Bake for 1 hour.
    12. 12
      Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
    13. 13
      Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
    14. 14
      Skim off any fat from the top of the sauce.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on September 18, 2013

      45

      Great! Easy dinner. I got some pork shoulder on sale and found this recipe. I had everything on hand! I doubled the green pepper, omitted the horseradish and halved the red pepper. I have a 5 year old and 1 year old and didn't want it too spicy. They both LOVED It! I served with brown rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2012

      45

      Very easy to make and it was delish. I had never thought of using pork steak. Glad I found this recipe. I made a few changes, One I left out the horseradish as I didn't have any; secondly I used a chicken and seafood spice instead of salt when I fried the steaks. I can't have much salt so it was a great sub in. I served over rice. Next time I make this I will thicken the sauce just a little bit. Other than that it was perfect. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2010

      55

      Mmmmmmm.....my new favorite way to prepare pork steaks. These were so tender and juicy. And we loved the sauce on the top. DH liked the "zip" from the horseradish. I served this with mashed potatoes and we spooned the sauce on top of them too. Thank you Kittencal, I alway know I can depend on you for a winner recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Tangy Sweet and Sour Pork Shoulder Steak Bake

    Serving Size: 1 (533 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 686.9
     
    Calories from Fat 204
    29%
    Total Fat 22.7 g
    34%
    Saturated Fat 7.5 g
    37%
    Cholesterol 202.6 mg
    67%
    Sodium 1188.4 mg
    49%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 1.8 g
    7%
    Sugars 51.6 g
    206%
    Protein 61.8 g
    123%

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