Skinny Pigsteaks

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Next time you get some rib pork chops from the butcher, tell him to leave the fat on. Instead of sacrificing nutrients you need, balance them by seasoning them with tasty herbs and spices that will enhance your metabolism. The rib fat is very tender, and you should try to eat it with the meat instead of picking it off. You'll get full when you're actually full if you have the enzymes that are in the fat. My special spice combination makes it easier to bear for those who aren't used to it.

Ingredients

6 pork steaks (about 200-250 g. each)
1 tablespoon honey
1 tablespoon olive oil or palm oil
1 tablespoon cider vinegar
1 teaspoon parsley
1/4 teaspoon fenugreek (also called helba)
1/2 teaspoon garlic
1/4 teaspoon hot paprika or cayenne pepper
a good pinch of gray salt
1/8 cup hot water

Instructions

Preheat your oven to 175 degrees Celsius or 350 degrees Farenheit.
Tenderize the steaks a little by beating them inside a bag.
Line a baking sheet with aluminum foil, and lay the pork steaks flat on it.
In a glass, combine all the honey, oil, vinegar, herbs, and spices. Mix them well.
With a spoon, divide the sauce between the steaks, and then spread it over them with the back of the spoon.
Put 1/8 cup hot water in the glass to get what's left, and pour it into the baking sheet, not on top of the steaks.
Bake the steaks for 1 hour or until a meat thermometer reads they're either medium (160F) or well done (170F).

Serving Tips

These chops are best served with greens and yams. Peppercorn pasta also goes nicely with the deglaze from the pan as seasoning.

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