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Texas “T-Bone” Pork Chop with Red Chile-Lone Star BBQ Sauce and Fajita Vegetables
PORK FOODSERVICE29Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 176 oz. blade pork steaks (or "Cowboy Steak")
- 1/2 cup chile powder (dark)
- 1/2 tsp. cayenne pepper
- 1/2 tsp. cumin (ground)
- 1/2 tsp. oregano (dried, ground)
- 1 tsp. black pepper (ground)
- 1/2 tsp. garlic (granulated)
- 1 tsp. salt
- 2 Tbsp. peanut oil
- 4 oz. onions (diced)
- 5 garlic cloves (each, smashed)
- 5 dried guajillo chiles (each)
- 2 oz. chipotle chile (canned)
- 3/4 cup pineapple juice
- 1/4 cup cider vinegar
- 1/2 tsp. oregano (dried, ground)
- 1/2 tsp. cumin (ground)
- 1 cup Lone Star Beer
- 2 cups barbecue sauce (commercial)
- 1 lb. yellow squash (chunky fajita cut)
- 1 lb. zucchini (chunky fajita cut)
- 12 oz. green bell pepper (chunky fajita cut)
- 12 oz. red bell pepper (chunky fajita cut)
- 8 oz. cherry tomatoes (halved)
- 12 oz. portabello mushroom (sliced)
- 12 oz. red onion (sliced)
- 1 cup extra-virgin olive oil
- 3 Tbsp. worcestershire sauce
- 3 Tbsp. soy sauce
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Directions
- 1. Sift all dry ingredients together and store in a clean spice container
- 2. Evenly season all sides of Boston Butt (Cowboy Steak)
- 3. On well-seasoned grill, place steaks.
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