This recipe is easy to do and the flavor is so unexpected!
4 pork steaks
2 tbs grainy mustard
2 tbs worcestershire sauce
1/4 tsp dried rosemary
1/2 tsp granulated garlic
1/2 tsp granulated onion
2 tbs brown sugar
1 cup chicken broth
1 tbs chopped garlic
1 tsp fresh grated ginger
3/4 cup apricot or peach preserves
2 tbs soy sauce
1 tbs corn starch
3 tbs water
Preheat the oven to 375.
Mix together the mustard, worcestershire sauce, rosemary, granulated garlic and granulated onion.
Rub the mustard paste into the pork steaks.
Bake at 375 until done through about 45 minutes to 1 hour.
In a small pot combine the brown sugar, chicken broth, chopped garlic, ginger, preserves, and soy sauce.
Bring the sauce to a boil.
Meanwhile combine the corn starch and water.
Add the corn starch slurry to the boiling sauce.
Stir until thick.
Serve the pork steaks with the sauce.
The sauce is wonderful on rice too.