Spiced Pork Steaks

• 8 pieces boneless pork loin, each about 1/2 inch thick, 2 pounds total weight
• 2 tablespoons flour
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons corn, peanut or vegetable oil
• 1 cup finely chopped onions
• 1 teaspoon finely minced garlic
• 1 tablespoon red-wine vinegar
• 1 1/2 cups fresh or canned chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons honey
• 1 bay leaf

1. Pound each piece of pork lightly with a flat mallet.
2. Combine the flour, salt, pepper, cumin, paprika and cayenne pepper in a flat dish and blend thoroughly.
3. Dredge the pork pieces on both sides in the mixture.
4. Pat to make the mixture adhere.
5. Shake off excess.
6. Heat the oil in a heavy skillet large enough to hold the meat pieces in one layer.
7. Add the pork and cook over high heat until well browned on one side, about 2 minutes.
8. Turn and cook on the second side until well browned, about 2 minutes.
9. Transfer the pieces to a dish and pour off the fat from the skillet.
10. Add the onions and garlic to the skillet and stir.
11. Cook until wilted and add the vinegar.
12. Stir and add the chicken broth, tomato paste and honey.
13. Stir and bring to a boil.
14. Return the pork pieces in one layer to the skillet and add the bay leaf.
15. Cover.
16. Cook about 30 minutes or until tender.
17. Remove bay leaf and serve.

pork loin, flour, salt, freshly ground pepper, ground cumin, paprika, cayenne pepper, corn, onions, garlic, redwine vinegar, chicken broth, tomato paste, honey, bay leaf

Taken from cooking.nytimes.com/recipes/3367 (may not work)