Serve it with white rice or over pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork steak between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Pat dry with a paper towel.

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  • Mix flour, paprika, salt, and ground black pepper on a plate. Measure out 1 tablespoon of the mixture and set aside. Dredge pork in remaining mixture, coating both sides.

  • Melt butter in a large nonstick skillet over medium heat. Add pork; cook until browned, about 3 minutes per side. Transfer to a plate. Add tomatoes to the skillet; cook and stir until softened, about 3 minutes.

  • Dissolve beef bouillon cube in 1/2 cup water in a small bowl. Stir into the tomatoes. Cook, covered, until sauce thickens, 2 to 3 minutes. Return pork steak to the skillet. Reduce heat and simmer until pork is tender and reaches an internal temperature of 145 degrees F (63 degrees C), about 15 minutes. Transfer to a serving dish.

  • Mix reserved 1 tablespoon flour mixture with remaining 1/4 cup water in a small bowl. Stir into the sauce in the skillet. Cook and stir until thickened, about 4 minutes. Pour sauce over pork and garnish with parsley.

Cook's Note:

Substitute one 15-ounce can of chopped tomatoes for the fresh tomatoes if desired.

Nutrition Facts

317 calories; 20.8 g total fat; 79 mg cholesterol; 836 mg sodium. 17.5 g carbohydrates; 15.5 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2017
A couple of small changes to suit my taste preferences and this was lovely. As the daily gourmet suggested onion was added (half a Spanish onion lightly fried to soften before adding the tomato) some more fresh herbs - basil which always goes well with tomato coriander (cilantro) leaves for gentle spiciness - and omitted the salt ( there is more than enough in the stock cube). I will have no hesitation in making this again and I may try it with hot paprika! Read More
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/11/2017
A couple of small changes to suit my taste preferences and this was lovely. As the daily gourmet suggested onion was added (half a Spanish onion lightly fried to soften before adding the tomato) some more fresh herbs - basil which always goes well with tomato coriander (cilantro) leaves for gentle spiciness - and omitted the salt ( there is more than enough in the stock cube). I will have no hesitation in making this again and I may try it with hot paprika! Read More
(4)
Rating: 4 stars
02/11/2017
A couple of small changes to suit my taste preferences and this was lovely. As the daily gourmet suggested onion was added (half a Spanish onion lightly fried to soften before adding the tomato) some more fresh herbs - basil which always goes well with tomato coriander (cilantro) leaves for gentle spiciness - and omitted the salt ( there is more than enough in the stock cube). I will have no hesitation in making this again and I may try it with hot paprika! Read More
(4)
Rating: 4 stars
12/22/2018
I made this except that I had bone in pork blade steaks so no flattening needed. I used a can of diced tomatoes since I didn't have fresh tomatoes. It turned out nicely. I will use white rice next time. I used a seasoned yellow rice. Read More
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Rating: 5 stars
10/30/2019
This recipe worked for my grass fed pork steak. Was absolutely delicious. I m a gardener so lots of fresh spices made this. Will use this recipe again. Read More
Rating: 4 stars
01/31/2017
I think this would benefit by the addition of sliced onions. Very good and simple recipe but needs a little more seasoning. Read More