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Teriyaki Pork Steak with Sugar Snap Peas

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 4–6 servings
Prep. Time: 10 minutes Cooking Time: 7–9 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2½-lb. pork shoulder blade steaks
1 Tbsp. onion powder
1 Tbsp. garlic powder
salt and pepper, to taste
1 cup teriyaki sauce *use a gluten-free brand to make this recipe gluten-free
½ medium onion, sliced into half rings
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat pork well.
  2. Remove as much air as possible and seal bag.
  3. Label with the instructions below, then freeze.
    TIP: This recipe is so easy to assemble, you may want to consider doubling the ingredients now and assembling 2 freezer-bag meals instead of just 1.
    Information for Freezer Bag:
    TERIYAKI PORK STEAK WITH SUGAR SNAP PEAS
    Makes 4–6 servings
    Cooking Time: 7–9 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    1½–2 cups sugar snap peas

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook at least for 7–9 hours.
  4. About 40 minutes before the cooking time is up, add in the sugar snap peas.
  5. Serve the pork with some of the sugar snap peas on top and sauce from the crock drizzled over the top.

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