Hammered Pork With Broccoli |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 2 |
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Pork shoulder steaks, deboned, defatted and pounded tender with seasonings, with tender crisp broccoli. A quick tasty supper, I like to serve it with brown rice. Ingredients:
2 pork shoulder steaks, bones removed |
1 egg |
1 tablespoon water |
1/2 teaspoon hot pepper sauce (tabasco) |
1/2 cup flour |
1 tablespoon ground mixed spice (coriander, cinnamon, pimento, ginger, cassia, nutmeg, cloves) |
1/8 teaspoon ground allspice |
1/8 teaspoon onion powder |
1/8 teaspoon celery salt |
1/8 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon cracked black pepper |
vegetable oil cooking spray (i use pam) |
8 -10 broccoli stems |
Directions:
1. Remove bones and any visible fat from steaks, pat dry.
2. Combine egg, water and pepper sauce in a small bowl, mix well and set aside.
3. Combine next 8 ingredients on a plate, mix well.
4. Soak steaks in egg mixture, reserve remaining egg mixture, then dredge in flour mixture.
5. Place dredged steaks on a sheet of plastic wrap, sprinkle with any remaining flour mixture on both sides, cover steaks with a second sheet of plastic wrap.
6. Pound steaks to about 1/4 inch thickness.
7. Soak dredged/pounded steaks with remaining egg mixture.
8. Spray non stick frypan with veggie spray and heat pan to medium hot, the steaks should sizzle when placed in pan.
9. Reduce heat to medium, brown thoroughly on one side, 5 to 7 minutes.
10. Meanwhile, wash and cut broccoli into spears.
11. Turn steaks to brown other side and add broccoli spears to pan, leaving a small amount of the water on the broccoli.
12. Cover and cook until the broccoli is tender crisp, about 5 minutes.
13. Remove lid and cook another 2 minutes.
14. Serve hot.
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