2 tbsp olive or vegetable oil
1 1/2 lbs pork blade steaks,1/2 in thick(about 4 to 5)
3 medium red,green or yellow peppers,cut into thin strips
1 clove garlic,finely chopped
1 medium tomato,coarsely chopped
1 envelope onion soup mix or chicken broth
1 cup water
1/2 tsp thyme leaves
1/8 tsp pepper
In a large skillet,heat oil and brown steaks over medium-high heat.Remove steaks.
Reduce heat to medium;into skillet add peppers and garlic and cook 5 minutes or
until peppers are crisp tender.
Stir in tomato,then onion soup mix blended with water,thyme and pepper;bring to a boil.
Return steaks to skillet and simmer uncovered,stirring occasionally,25 minutes or until
steaks and vegetables are tender.
