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Nutrition Facts
Serving Size 1 (427g) Recipe makes 8 servings The following items or measurements are not included below: 1 1/2 teaspoons italian seasoning 1/4 cup vermouth
Calories 419
Calories from Fat 202		(48%)
Amount Per Serving		%DV
	Total Fat 22.5g	34%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 126mg		42%
Sodium 479mg		19%
Potassium 1072mg		30%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 5.0g	20%
	Sugars 7.0g
Protein 37.5g		74%
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Tomato Smothered Pork Steaks (Or Chops) for the Crock-Pot

Recipe #337343 | 6¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: 3KillerBs
Nov 14, 2008

A tasty way to use, and stretch, an inexpensive cut of meat — pork butt steaks. Simmering all day suits less-premium cuts, which don't dry out like boneless pork loin does. Served over pasta or rice, the spinach variation is a meal in one but otherwise you'll probably want a salad. Italian greens like endive or escarole would go particularly well with these flavors. Note: written for a 6-7qt crockpot. Note 2: I don't cook with salt but usually add it at the table. I found that I needed none on this so be cautious if you choose to add salt to the pot.

SERVES 8 (change servings and units)

Ingredients

2-3 lbs pork steak (about 3 steaks)
3 (15 ounce) cans diced tomatoes
1 large onion, coarsely chopped
1 (12 ounce) jar artichokes, quarters chopped
2-3 garlic cloves, put through press
1 1/2 teaspoons italian seasoning, divided
1 1/2 teaspoons oregano
1/4 cup vermouth, divided
salt (to taste) (optional)
1 lb frozen spinach (optional)
4-6 ounces fresh mushrooms, sliced or canned mushroom slices
parmesan cheese

Directions

1
Cut each steak into 2 or 3 pieces and trim excess fat.
2
Pour one can of tomatoes into the bottom of a 6-7qt Crockpot. Top with 1/3 of each of the ingredients, ending with a layer made from half the pork steak pieces.
3
Make another layer of 1/3 of everything, ending with the rest of the pork steaks.
4
Finish with the remaining ingredients.
5
Cook on low for 6-8 hours.
6
Remove pork steak pieces carefully (they will probably break up so tongs will work better than a fork).
7
Use a slotted spoon to scoop out the veggies and serve them over pasta or rice.
8
Top with Parmesan.
9
Tip: If you chill the flavorful juices to remove the fat you'll have a delicious starter for soup.
10
Note: I do not recommend using an extra-lean cut such as boneless pork loin for this. Extra lean meat tends to dry out in long cooking even when submerged in liquid this way.
11
Note: This should be just as good made with beef chuck or chicken thighs.