6 pork blade steaks (1/2-3/4" thick), seasoned with salt and pepper 2 Tbsp. corn oil, or olive oil 4 cloves garlic, minced 1 small white onion, chopped 2 c. uncooked rice 4 plum tomatoes, chopped 2 medium jalapeņo chiles, minced 1 c. beer or water 2 c. chicken broth, canned fresh cilantro, chopped
What to do:
1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 min. on each side. Remove from skillet and cover loosely with foil. 2. Add garlic and onions to skillet. Cook and stir until tender, about 2 min. scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3-4 min. Add tomatoes, jalapeņo chilies, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 min. 3. Place pork on top of rice; cover. Simmer 8 or 9 min. until internal temperature on a thermometer reads 145°F. Let stand 5 min. before serving. Sprinkle with chopped cilantro if desired.
* Serve with corn tortillas
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com