Prep Time
30
Cook Time
105
Number of servings
6
Ingredients
1 Tbsp / 15 mL canola oil
6 pork shoulder blade steaks, bone-in, about 3 lb / 1.4 kg
1 Tbsp / 15 mL canola oil
3 medium yellow onions, quartered
½ tsp / 2 mL garlic powder
1 medium leek, thinly sliced, white and tender green parts only
2 cups / 500 mL apricot nectar
2-3 Tbsp / 30-45 mL dry onion soup mix
¼ cup / 50 mL chopped fresh parsley
Directions
- Preheat oven to 350°F.
- In large skillet, heat first amount of oil over medium-high heat. Sear steaks, two at a time, for 2-3 minutes per side depending on thickness. Transfer steaks to a large casserole or baking dish.
- Heat second amount of cooking oil in same frying pan over medium heat. Add onion, garlic and leek. Sauté for 8-10 minutes, stirring often, until onion is soft and golden.
- Add nectar and soup mix. Stir to combine.
- Pour onion mixture over steaks, turning until coated.
- Cover steaks loosely with aluminum foil. Bake in preheated oven for 45 minutes.
- Remove foil and bake 40-50 minutes more, just until steaks are tender and sauce is thickened.
- Remove steaks from oven. Mix in parsley and serve.
