Swiss Pork Steak

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!!

• Ready In: 1 hr 30 mins
• Serves: 2
• Yields: 2 steaks

Ingredients

• 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)

Directions

1. 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.
2. Combine salt,pepper and garlic powder with flour.
3. Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
4. Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
5. Add green pepper,onion and celery to pan and lightly brown.
6. Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
7. Reduce heat to a simmer and return pork steak to pan.
8. Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
9. Serve over mashed potatoes or rice.
10. I also have made this for my picky eater by adding a can of cream of mushroom soup.