Print
Email
Add a photoIf you wish, can be done with chops or tenderloin. Note if you do use a different cut the cook time might be changed.
Servings: 6
| Tags: |
Ingredients
- 2 lbs. pork shoulder steaks
- 1/2 c. all-purpose flour
- 2 teaspoon salt
- 1 teaspoon paprika
- 2 tbsp. butter
- 1/2 pound sliced fresh mushrooms
- 1 c. beef broth or possibly water
- 1 (16 ounce.) can whole or wedged tomatoes with juice
- 1 c. lowfat sour cream
Directions
- Coat pork with a mix of 1/4 c. of flour, salt and paprika.
- Heat butter in skillet. Brown meat on both sides. Remove to heavy casserole with cover as they are done.
- Add in mushrooms to pan. Cook till browned over medium heat. Pour over meat in casserole.
- Add in broth to skillet and scrap up brownings. Pour over meat.
- Pour tomatoes over pork. Cover.
- Bake at 300 degrees for 1 hour. check for tenderness. Return to oven for another 1/2 hour, if necessary.
- Drain juices from meat. Mix 1/2 c. juices with remaining 1/4 c. flour. Stir till smooth. Mix with remaining juices, heat to boiling. Cook till thickened.
- Add in lowfat sour cream. Pour over meat. Serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 156 | 53% |
| Total Fat 17.63g | 22% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.04g | |
| Cholesterol 92mg | 31% |
| Sodium 1032mg | 43% |
| Potassium 561mg | 16% |
| Total Carbs 10.47g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.01g | 1% |
| Protein 22.81g | 36% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
