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Tomato Pork and Spinach
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Tomato Pork and Spinach

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 nice size pork steaks (bone in)
McCormick Seasonal Salt
McCormick Garlic Salt
1 can (14.5 oz.) diced tomatoes
1/2 can spinach
1 cup white rice
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Let's Make It
1
Preheat oven to 325°F. Take the pork steaks and lay them on a cutting board to season them with seasoned salt and garlic salt to your likings. After you season all 3 pork steaks, lay them in a casserole dish (make sure there's a lid to the casserole dish).
2
Take the can of tomatoes and dump it all over the pork steaks making sure they are covered in juice and tomatoes. Drain the spinach into a cup then take a teaspoon and scoop up a little bit of spinach and place it on the edge of the casserole dish on the meat all around the dish (basically outline the pan with spinach). Pour half of the juice into the middle of the pan.
3
Put the pan into the oven and let bake for an hour long! While that's baking, prepare your rice as directed on the bag or box!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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