Ingredients
8 boneless pork-loin steaks
6 to 8 ounces each
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1/4 cup vegetable oil
2 medium onions, peeled and chopped
1 28-ounce can peeled whole tomatoes
2 15-ounce cans tomato sauce
2 10-ounce cans Ro-Tel tomatoes
4 cloves garlic, peeled and minced
4 green bell peppers, seeded, deveined and cut into strips
1/2 cup green onion tops, chopped
1/2 cup parsley, chopped
Directions
Season pork steaks with salt, cayenne and black pepper. In a large, heavy casserole, heat oil and brown the steaks over medium-high heat about 4 minutes per side. Drain on paper towels and set aside. Lower heat to medium, add onions and cook about 5 minutes. Add peeled tomatoes, tomato sauce, Ro-Tel tomatoes and garlic and simmer, uncovered, for one hour. Add pork steaks and bell peppers and simmer until tender, about 40 minutes. Garnish with onion tops and parsley. Serve with rice or pasta.
