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Pork Steaks & Fettuccine with Garden Herb Sauce (4/4/2008)

Pork Steaks & Fettuccine with Garden Herb Sauce

2 pounds pork shoulder blade steaks
1 tablespoon vegetable oil
1 can (14 1/2-ounce) diced, peeled tomatoes
1 can (15-ounce) tomato sauce
1 medium onion, quartered, sliced
2 cloves garlic, minced
1 1/2 teaspoons granulated sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
1 package (8 ounces) fresh mushrooms, sliced
1 1/2 cups fettuccine or rigatoni, cooked and drained

1.Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Remove from pan and trim fat. Cut pork into serving size pieces. Add remaining ingredients to the skillet except parsley, mushrooms and fettucine. Return meat to skillet. Cover; simmer 1 to 1 1/2 hours, until pork is very tender.

2. Add parsley and mushrooms to sauce. Cook and stir over medium heat 5-10 minutes.

3.Serve sauce over hot fettucine.

Serves 6.

Recipe provided courtesy of Pork: The Other White Meat.

This week's recommended wine from Van's Liquor Store in East Dubuque-Coppola Rosso Shiraz. $4.99 a bottle through April 7, 2008.

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