Ingredients:
Makes six servings Prep time: 40 minutes 6 pork blade steaks, (1/2- to 3/4-inch thick), seasoned with salt and pepper 2 tablespoons corn oil or olive oil 4 cloves garlic, minced 1 small white onion, chopped 2 cups uncooked rice 4 plum tomatoes, chopped 2 medium jalapeno chiles, minced 1 cup beer or water 2 cups chicken broth or water Fresh cilantro, chopped

Instructions:
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minute on each side. Remove from skillet and cover loosely with foil. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3-4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer for 10 minutes. Place pork on top of rice; cover. Simmer 8-9 minutes until internal temperature on a thermometer reads 160 degrees. Let stand 5 minutes before serving. Sprinkle with chopped cilantro, if desired. Cook’s tips: Chicken broth or water may be substituted for the beer in this recipe; if using water only, additional salt and pepper may be needed. May be served with corn tortillas. Materials courtesy of FCS and America’s Pork Checkoff Program. For more tips, recipes and special offers, visit www.theotherwhitemeat.com and http://hatfieldqualitymeats.com