I didn't have horseradish on hand so I omitted it and I substitued more thiny sliced onions for my lack of bell peppers and it still turned out DEEELICIOUS! The pork shoulder was very tender and juicy and it was tangy, sweet and sour, with a hint of hot. Loved it!
I changed the recipe slightly to meet my families tastebuds and it was a huge hit. I cooked this on a hot Missouri day so I placed in the Crock Pot instead of the oven. My son is already asking for me to make it again.
This was very good! The sauce is tangy and sweet, alittle too sweet for us in the future will cut the honey way back. I probably will taste without the honey and go from there. I used home dried serranos for the chilli flakes and could only use 4 of those and it was perfectly heated for me. Husband would like it hotter, but then no one else could eat it. Since it was only the two of us I used two 1 1/2-2 inch pork loin chops but kept the sauce the same. No leftovers :) Was thinking "I wonder why kit didn't saute the bells with the onions and garlic", but Kit knows best:) Also I believe this could be done in a crock pot, after browning the chops. I did cook it for the one hour covered, but when I went and uncovered them they were done and almost falling off the bone. So, I probably will cut the time down next time. I served this over rice with steamed broccoli on the side. The sauce was good over the broccoli also :) Thank you Kit for posting this delicious recipe. Shirl
this recipes was very good i added a little tabasco to it to heat it up a bit will make again thanks
Thank you so much for sharing this recipe. DH and I recently had our first pig butchered, 238 lbs of the best pork. However, I was having a problem with the pork shoulder steaks, and we have alot. Coming from the northeast coast ( now homesteading in rural Missouri) I had not become aquainted with that cut of the other "white" meat. Tried another recipe, just didn't do it for me, great flavor, just too tough. I figured braising was the key. Researched Zaar and found your recipe. WOW, the flavor and so tender. The only addition was I added some brown sugar to the sauce as the vinegar was a little too tangy for my taste buds and I threw in some peeled and guartered potatoes. Thanks again Kittencal, this is a keeper for us. Leslie
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.
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!
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.
Really good, need to trim additional fat off next time.
This was a GREAT fall-off-thebone-recipe! It did take more time than I'm accustomed to prepare for dinner but it was definitely worth the wait. The steaks were very very tender. I'm not much of a steak or meat eater because I can never seem to get the meat tender enough to suit me but these were scrumptious! A great balance of sweet & spicy! My boyfriend LOVED them (he's more the meat eater). Thanks so much for the recipe! I plan to pass it on.