Pineapple Pork Steaks
|Pork blade steaks||4 (About 1/2 Inch Thick)|
|Instant beef bouillon||1 Teaspoon|
|Soft bread cubes||2 Cup (32 tbs) (About 4 Slices Bread)|
|Canned pineapple chunks in juice||8 Ounce, drained (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs) (About 1 Medium Stalk)|
|Chopped onion||1⁄4 Cup (4 tbs) (About 1 Small Sized)|
|Margarine||3 Tablespoon, melted|
|Ground sage||1⁄4 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
1. Arrange pork steaks with meaty edges toward edge on microwave rack in baking dish, 12 x 7 1/2 x 2 inches. Cover tightly and microwave on medium (50%) 15 minutes, rotating baking dish 1/4 turn every 5 minutes; drain. Rearrange pork in dish; sprinkle with bouillon.
2. Toss remaining ingredients; spoon bread cube mixture evenly over each pork steak. Cover tightly and microwave on medium (50%), rotating baking dish 1/4 turn every 5 minutes, until pork is done (170° on meat thermometer), 15 to 20 minutes. Let stand 5 minutes.