A delicious mingling of sweet and spicy, these pork steaks are a nice edition to a festive table.
Serves: 4 person(s)
Preparation Time: 10 mins
1/2 cup fat-free stock
1 tsp canola oil
4 pork steaks (4 oz each)
102.94 mL dry sherry
2 whole cloves
1 clove garlic, cut into 3 pieces
1 tsp grated fresh ginger
1 tsp marjoram
1 bay leaf
2 Tbsp redcurrant jelly or similar low-calorie jam
1/2 tsp cornstarch
Heat oil in a non-stick pan. Add steaks and brown evenly on both sides over medium heat. When pork begins to stick to side of pan add sherry. Bring sherry to a boil and allow to boil rapidly for 1 minute. Reduce heat.
Add tomato-stock mixture, cloves, garlic, ginger, marjoram, and bay leaf. Simmer covered for 20 to 30 minutes.
Remove pork from pan and keep warm, leaving the sauce in the pan. Remove bay leaf, garlic and cloves from sauce. Add jelly and stir until mixed through. Dissolve cornstarch in a little water; add to the sauce and stir until thickened.
Place pork steaks on plates or serving platter. Pour sauce over steaks and serve.
Serving suggestions are not included in the nutritional analysis.
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