Pork Steak Pizzaiola

• Vidalia or Spanish Onion (med)
• Green Pepper (large)
• Red Pepper (large)
• Garlic (1-2 cloves)
• Adobo Seasoning (2 - 3 tsp)-optional
• Olive Oil ~ 1-2 tbs
• Pork Steak (1-2 lb)
• Red Wine (1/2 cup)
• Diced Tomatoes (2 medium cans)
• Tomato Paste (1 small can)
• Pepper (1-2 tsp)
• Kosher Salt (1/2 tsp)
• Crushed Red Pepper (~ 1/4 tsp)
• Brown Sugar ~ 1/2 tsp

1. Rub the pork steaks in a little olive oil and adobo seasoning. If adobo isn't available try plain black pepper, southwest, cajun, or even a little chili powder. Set meat aside.
2. Saute onion, garlic, & peppers in dutch oven with a little olive oil. I like to include some larger onion & pepper sizes (1/2" to 1" square). Remove from dutch oven & place in bowl.
3. Add the pork steak to the dutch oven and brown 1-2 minutes per side. Remove meat from dutch oven.
4. Add the wine and scrape the bottom of the dutch oven until free of meat crust. Allow the wine to simmer off for a few minutes (don't burn).
5. Add the meat, onion/pepper mixture, and rest of the ingredients. Only add one can of water with the tomato paste. Simmer for 20 - 40 minutes.
6. Serve over pasta with a good Chianti.

vidalia, green pepper, red pepper, garlic, olive oil, red wine, tomatoes, tomato, pepper, kosher salt, red pepper, brown sugar

Taken from www.epicurious.com/recipes/member/views/pork-steak-pizzaiola-50115255 (may not work)