Braised Pork Steak Recipe with Tomatoes, Green Beans, Peppers

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Italian Braised pork  steak is the hearty dish that takes very little prep work and delivers a bounty of flavor. Before the flavor, though, comes the aroma that will waft in the kitchen making you and your family extremely anxious for dinner.

Italian Braised Pork Steak Stew with Green Beans and Tomatoes

This was the first time I have ever cooked with pork shoulder steaks. Standing at the butcher counter at Whole foods, I spotted the pork steaks and saw the dish in the my head. I purchased two for under $8. It’s not that you will get an extraordinary amount of meat, but you will get enough for this dish I had in mind.

There was enough bone and fat to render a lot of flavor, but the meat would have to be braised for a very long time. I envisioned, tomatoes and green beans very similar to a dish I made here. I added an array of colorful peppers, some onion and garlic, herbs and red wine.

Braised Pork Steak

What is Pork Shoulder Steak?

Also known as a pork blade steak, they are cut from the pork shoulder and contain the blade bone  and meat from several muscles. They are fatty and can be tough if not cooked properly. While some cooks will fry them, I prefer a slow, long braise.

Pork Steak

What Tomatoes Make the Best Sauce to Braise the Pork Should Steak?

I am forever shouting out the Cento San Marzano Tomatoes. They have the least amount of pulp, and taste the sweetest to me. I added one can of water, 1/2 cup of red wine, knowing I would be cooking this in a slow cooker for about 8 hours.

The meat will flavor the sauce and the sauce will tenderize the meat.

Braised Pork Steak

Ingredients for Braised Pork Shoulder Steak Stew

In this recipe I used two cans per two steaks, 6 cups or so of fresh green beans and 3 colored bell peppers. You could add in potatoes to this recipe and it would be divine. You could add in some zucchini squash if it’s summer time.  I added the vegetables after the meat was braising for two hours.

Braised Pork Steak

How to Serve Braised Pork Shoulder Steak with Tomatoes

If you are eating grains, this would be delicious on polenta or grits the way I served this veal osso bucco. Or, you could serve it with these parmesan mashed potatoes, as I did with this Italian Roast Beef. Or you could just eat it like this for a grain free dinner. It’s even better the next day.

Braised Pork Steak
Print Recipe
2 from 10 votes

Braised Pork Shoulder Steak

Braised with Tomatoes and Green Beans for a delicious Pork steak stew.
Prep Time30 mins
Cook Time4 hrs
Course: Entree
Cuisine: Italian
Keyword: braised pork steak, Green Beans, pork steak
Servings: 4

Ingredients

  • 2 pork shoulder steaks
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 1/2 onion, diced
  • 3 bell peppers cored and sliced
  • 2 pounds green beans trimmed
  • 2 zucchini sliced
  • 2 cans San Marzano Tomatoes

Instructions

  • Season Pork steaks with salt and pepper.
  • Heat pan to medium high. Add oil. Once oil is hot, add seasoned pork steaks.
  • If using a dutch oven, set pork steaks aside to start sauce.
  • Add onion and garlic to hot oil to soften. Make sure garlic only gets golden.
  • Add peppers. Saute for a few minutes to soften. Add Zucchini. Cook for a few minutes.
  • Chop up tomatoes from can or break up with hands, add in juice.
  • If using dutch oven, add tomatoes to veggies. Add pork steak back in. Add in green beans. Season with salt and pepper. Cook for on low for 4 hours.
  • You can transfer all of this to a crock pot, cook on low for six hours. Pork steak will be fork tender.

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If you love this recipe, please give it five stars. It means a lot. xoxo

 

 

 

 

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4 Comments

  1. 4 stars
    Very good dish. Ty for sharing the recipe. I also used rice in my meal smothered with this recipe. Turned out very good. Cooking on low for at least three hours was the key. Veggies were done and blended in well with the meat. Highly recommend and doesn’t take long to prepare

  2. Hi SpinachTiger – what is the weight of the pork in your recipe? Also, for the dutch oven recipe, do you recommend cooktop or oven? What temp? Many thanks!

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