A room-temperature marinade does quick work on pork steaks, which are cooked in the stovetop, deglazed with wine, and braised in the pan juices.
1. Combine garlic, thyme, rosemary, salt, steak seasoning, crushed red pepper flakes, 1 Tbsp. olive oil, and balsamic vinegar.
2. Pour marinade over pork in a small dish, and turn to coat.
3. Heat oil in a skillet over medium-high heat. Add pork and sear until brown, then flip and sear the other side. Add a few tablespoons of wine to the pan and stir up any bits that are stuck to the pan.
4. Lower the heat to medium and continue cooking the pork until done, about 15 minutes, deglazing the pan a few more times.
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I wasn’t familiar with pork steaks until I moved to southern Illinois, but I made these as soon as I got home from work and they were tender and tasty!
I let these marinate half a day (while they thawed), and used a “roasting rub” instead of the steak seasoning because it’s what I already owned. My whole family really liked them – I will definitely make this again!
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mellora on 4.24.2010
I used boneless pork chops and let them marinate in the fridge for about three hours, then used a grill pan instead of a skillet. I think I only used about half of the amount of wine it called for. They were VERY good!
slpmel on 2.15.2010
This was a simple recipe that didn’t take long to make. I changed a few of the ingredients because I didn’t have some of the ingredients. I used butt pork steaks, and they didn’t take as long to cook as the recipe states.
realcdn on 7.19.2009
I made this tonight for dinner and it was lovely. I admit that I changed a few things (to suit me), but I imagine that the original recipe as it stands would be just as good.
I used no oil, substituting 2Tb of white wine in the marinade. I marinated it overnight, just to make it ready to go after spending the day outside. I took 1/2 cup white wine (less the 2Tb) and mixed it with 1/2 cup chicken stock for deglazing the pan.