Friday, March 8, 2013

Pork Steak Recipe -- Porky Pig Never Tasted So Good!!

Review by Rachael
Pork steak was on sale a few weeks ago so I picked some up. I have cooked pork many times, but never a pork steak. So I took to the internet to find a recipe for preparing these. I was intrigued by this one but was a little nervous I wouldn’t like it.

¼ cup butter
¼ cup soy sauce
1 bunch green onions
2 cloves garlic
6 pork butt steaks

I only had 2 pork steaks because they were huge! It was more than enough to feed three of us. I just cut them up in to six smaller sections so they were easier to fit in the pan.

1.       Melt butter in a skillet, and mix in the soy sauce. Sauté the green onions and garlic until lightly browned.
2.       Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side. Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F.

Of course I didn’t have green onions and I didn’t remember to buy any, so instead I cut up some yellow onion and added it in with the garlic. I laughed when the directions said to cook until lightly brown – the soy sauce makes them instantly brown; kinda hard to tell but I used my best judgment and it worked.

I am not sure if it was because I didn’t actually have six steaks but there was more than enough liquid in the pan. Plus the steaks were a little fattier cut so they juiced themselves. It was more like they boiled instead of pan fried. Next time I would actually reduce the amount of butter I put in this recipe. It would help reduce calories and fat plus make it less juicy.

The smell was a bit overwhelming while cooking. I didn’t mind it but Jake kept claiming he wouldn’t eat whatever was making “that smell”.

Finally they were done! I LOVED the flavor!!! Jake was refusing to eat any but I made him try it. He ended up eating several servings! I would say it was a hit all around!

We will definitely make these again!! Next time I may try this sauce mixture with a pork roast in the crock pot. 

1 comment:

  1. I tried this recipe in the crock pot as you suggested…YUM.
    I kept the amount of juice the same but trimmed some of the fat off.