Tomato Smothered Pork Steaks (Or Chops) for the Crock-Pot

Submitted by 3KillerBs

"A tasty way to use, and stretch, an inexpensive cut of meat -- pork butt steaks. Simmering all day suits less-premium cuts, which don't dry out like boneless pork loin does. Served over pasta or rice, the spinach variation is a meal in one but otherwise you'll probably want a salad. Italian greens like endive or escarole would go particularly well with these flavors. Note: written for a 6-7qt crockpot. Note 2: I don't cook with salt but usually add it at the table. I found that I needed none on this so be cautious if you choose to add salt to the pot."

 

• Ready In: 6hrs 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 2 -3 lbs pork steak (about 3 steaks)
• 3 (15 ounce) cans diced tomatoes
• 1 large onion, coarsely chopped
• 1 (12 ounce) jar artichokes, quarters chopped
• 2 -3 garlic cloves, put through press
• 1 1⁄2 teaspoons italian seasoning, divided
• 1 1⁄2 teaspoons oregano
• 1⁄4 cup vermouth, divided
• salt (to taste) (optional)
• 1 lb frozen spinach (optional)
• 4 -6 ounces fresh mushrooms, sliced or 4 -6 ounces canned mushroom slices
• parmesan cheese

directions

1. Cut each steak into 2 or 3 pieces and trim excess fat.
2. Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
3. Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
4. Finish with the remaining ingredients.
5. Cook on low for 6-8 hours.
6. Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
7. Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
8. Top with Parmesan.
9. Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
10. Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
11. Note: This should be just as good made with beef chuck or chicken thighs.