 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | tablespoons | oil, canola | 2 1/4 | pounds | Pork Butt, Steak Ready, Boneless, Hormel | 2 1/4 | cans (10.75 oz) | campbells cream of tomato soup | 1/4 | cup | red wine vinegar | 2 1/4 | tablespoons | Worcestershire sauce | 2 1/4 | tablespoons | brown sugar | 2 1/4 | cups, crushed, sliced, or chunks | pineapple, canned, chunks, drained well, | 1/2 | cup | Pineapple juice, |
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Steps
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Sequence
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Step
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| 1 | Heat oil in a skillet over medium heat. Add steaks and cooked until golden on both sides; drain.
Stir soup, vinegar, Worcestershire sauce, brown sugar, pineapple and pineapple juice into skillet. Cover and simmer over low heat 10 to 15 minutes or until pork is cooked through. Makes 4 serings. |
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