Entrees : Pork Last Updated: Jul 31st, 2009 - 19:39:41 Spanish-Style Pork Steaks By Sandra Woodruff  Printer friendly page Yield: 4 servings 4 pork cube steaks (4 ounces each), rinsed and patted dry 1 tablespoon extra virgin olive oil 1 medium yellow onion, halved and sliced 1/2 cup unsalted chicken broth 2 teaspoons lime juice 2 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley, finely crumbled SPICE RUB 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder scant 1/2 teaspoon coarsely ground black pepper scant 1/2 teaspoon salt 1 tablespoon whole-wheat pastry flour or unbleached flour 1. Combine the spice rub ingredients in a small bowl and stir to mix. Rub some of the mixture over both sides of each pork steak. Set aside. 2. Place the oil in a large nonstick skillet and preheat over medium-high heat. Add the pork and brown for a couple of minutes on each side. Reduce the heat to medium-low, scatter the onions over and around the pork, and pour half of the broth over the top. Cover and cook for 10 to 12 minutes, turning the steaks occasionally, until the onions are tender and nicely browned. 3. Remove the pork to a serving plate, top with the onions, and set aside to keep warm. Add the remaining broth and the lime juice to the skillet. Add any juices that have accumulated from the pork to the skillet. Cook uncovered over medium-high heat, stirring frequently, until the mixture is reduced in volume to about 1/4 cup. 4. Drizzle the sauce over the pork and onions, sprinkle with the parsley, and serve hot. Nutritional Facts (per serving) Calories: 186 Carbohydrates: 5 g Fiber: 1 g Fat: 8.6 g Sat. Fat: 2.9 g Cholesterol: 56 mg Protein: 28 g Sodium: 301 mg Calcium: 27 mg GI rating: low Diabetic exchanges: 3 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page