Pork steaks are an economical cut from the shoulder area. Braising brings out the flavor and makes them tender. This sauce gives an exotic taste to the dinner table. Serve with rice and snow peas.
- 4 blade pork steaks (1/2-inch thick)
- 1/2 cup water
- 2 tablespoons peanut butter
- 1 teaspoon chicken bouillon granules
- 1 onions (large, cut into small wedges)
- 2 carrots (sliced, 1 cup)
- 2 cloves garlic (minced)
- 3 teaspoons curry powder
- 1/3 cup water
- 1 teaspoon corn starch
- nonstick spray
- In 1 cup measure, combine the 1/2 cup water, peanut butter and bouillon granules. Stir with fork until well blended; set aside.
- Trim any excess fat from steaks. Spray a 12-inch skillet with nonstick coating. Brown blade steaks over medium-high heat about 3 minutes per side until lightly browned. Remove meat from skillet. Add onion, carrot, garlic and curry powder to skillet. Cook and stir 1 minute. Push vegetables aside; return meat to skillet. Push vegetables on top of meat. Pour peanut butter mixture over all. Cover and simmer 10-15 minutes or until meat and vegetables are tender. Remove meat to platter. Combine the 1/3 cup water and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Serve steaks with sauce.