Serves 4 with leftovers
|6||boneless pork shoulder steaks (6 ounces each)|
|Salt and black pepper, to taste|
|4||tablespoons canola oil|
|2||onions, thinly sliced|
|4||mixed red and green bell peppers, cored and thinly sliced|
|3||cloves garlic, finely chopped|
|1||cup chicken stock|
|¼||cup apple cider vinegar|
|2||sprigs fresh oregano|
1. Set the oven at 350 degrees. Sprinkle both sides of the pork with salt and black pepper.
2. In a large skillet with a heatproof handle, over medium-high heat, heat 1 tablespoon of the canola oil. Place 3 steaks in the pan and cook for 5 minutes, without disturbing, or until browned on the bottom. Turn and brown the other sides for 5 minutes more. Remove the steaks from pan and transfer to a large bowl. Use 1 tablespoon of the oil to cook the remaining steaks in the same way. Transfer to the bowl.
3. Add the onions and bell peppers to the pan. Cook, stirring often, for 10 minutes. Add the garlic and cook, stirring often, for 10 minutes more or until the peppers are tender and the onions are golden. Transfer to a plate.
4. Add the remaining 2 tablespoons oil to the pan. Whisk in the flour and cook, stirring constantly, for 2 minutes or until the mixture is golden. Whisk in the chicken stock and vinegar. Cook, stirring constantly, until the mixture comes to a boil. Place the pork and any liquid that accumulated in the bowl in the pan with the oregano sprigs. Top with peppers and onions. Transfer to the oven and cook for 45 minutes.
5. Discard the oregano sprigs. Reserve 2 steaks and 1 cup of the pepper, onion, and gravy mixture for the sandwiches. Serve remaining steaks, vegetables, and gravy over rice. Karoline Boehm Goodnick