| |
| |
| 4 |
|
lean pork steaks, cut 1/2-inch thick |
|
| 2 tsp |
|
olive oil |
|
| 1 |
|
can crushed pineapple in its own juice, (8-oz) do not drain |
|
| 1/2 cup |
|
chopped green pepper |
|
| 1/2 cup |
|
water |
|
| 1/3 cup |
|
packed brown sugar twin |
|
| 2 Tbs |
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quick-cooking tapioca |
|
| 2 Tbs |
|
- catsup |
|
| 2 tsp |
|
soy sauce |
|
| 1/2 tsp |
|
- dry mustard |
|
| 2 cups |
|
hot cooked brown rice |
|
|
|
| |
| 1 |
In a large skillet brown the pork steaks on both sides in hot oil. Transfer the steaks to slow cooker. |
| 2 |
In a bowl combine un-drained pineapple, green pepper, water, brown sugar twin, tapioca, catsup, soy sauce, and dry mustard; pour over steaks. |
| 3 |
Cover; cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Skim fat from sauce. |
| 4 |
Serve over hot cooked brown rice. Makes 4 servings |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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