Pepper And Onion Smothered Pork Steaks In Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 2 1/4 lb, four steaks pork shoulder steaks
• 2, sliced bell peppers
• 1, sliced yellow onion
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 1/2 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tbsp dijon mustard
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Season the pork steaks with salt, pepper and half the smoked paprika. Sear them in 2 tablespoons of the oil over medium-high for 5 minutes a side, until deeply browned and firm at the edges, then set them aside.
2. Add the last tablespoon of oil with the onions and peppers. Cook 10 minutes, stirring every couple of minutes, until the onions have gone soft and golden and the peppers have collapsed and sweetened.
3. Stir in the garlic and remaining paprika for 30 seconds, then deglaze with the broth, scraping up everything stuck to the bottom.
4. Whisk in the cream and dijon and simmer 3 minutes until the sauce thickens enough to coat the vegetables.
5. Return the steaks and any juices, cover, and cook on low for 10 minutes, until the pork is tender and smothered under the peppers and onions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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