Pork Steak Mojito:
6 tablespoons olive oil, divided
1 1/2 lbs Spanish-style pork cube steaks
8 ounces pre-sliced yellow onions
1 teaspoon adobo seasoning
3 fresh garlic cloves
1 lemon (for juice, rinsed)
1. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons of the oil in pan; swirl to coat. Add pork steaks (wash hands); cook 3–4 minutes on each side or until browned and internal temperature reaches 160°F. (Use a meat thermometer to accurately ensure doneness.) Remove from pan and cover to keep warm.
2. Reduce heat to medium; add remaining 4 tablespoons olive oil, onions, and adobo. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press.
3. Squeeze juice of one-half lemon into pan (about 2 tablespoons). Cook 5–6 minutes or until onions are tender. Serve sauce over pork steaks.
Island Potato Salad:
1 cup tart apple slices
1 (16-ounce) container Deli NY-style potato salad
1/4 cup sliced green olives
1. Cut apples into bite-size pieces and place in salad bowl.
2. Stir in remaining ingredients, mixing gently, until blended. Chill until ready to serve.
Believe it or not, the potato salad is pretty tasty, once you get past the idea of mixing apples, olives, and potatoes together. Not sure about the pork - some people said it was "ok," one customer said it was too tough, and one lady told me it was "the best recipe we've ever had!" She may or may not have been drunk.