Swiss Pork Steak

1. 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. 2

   Combine salt,pepper and garlic powder with flour.

3. 3

   Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.

4. 4

   Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.

5. 5

   Add green pepper,onion and celery to pan and lightly brown.

6. 6

   Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.

7. 7

   Reduce heat to a simmer and return pork steak to pan.

8. 8

   Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.

9. 9

   Serve over mashed potatoes or rice.

10. 10

    I also have made this for my picky eater by adding a can of cream of mushroom soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.