Tangy Pork Steaks Recipe

Today, I want to share a recipe perfect for those who like adding fruits to their savory dishes. Furthermore, it's also an excellent choice for those who might not have considered it before. Why? Because this dish I am about to present is one of the best pork steak recipes that you will try.

I promise you that it is so delicious and easy to make that, even skeptics will be satisfied. So, let's begin!

How to cook pork steak in a pan and make it fabulous

• ‍Marinate the Pork Steaks: The first thing you will need to do is to make the pork steak marinade from 1 tablespoon olive oil, salt and pepper to taste, and one teaspoon each of sweet paprika, smoked paprika, and granulated garlic. Mix well.
• Pound 3-4 bone-in pork steaks with a meat hammer and coat them in the marinade. Place them in a bowl, cover, and refrigerate for at least 1 hour.

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• Prepare the Vegetables and Fruit: When you are ready to start cooking, cut 2 small onions or 2 shallots into quarters and roughly chop 2-3 cloves of garlic.
• Halve 4 apricots and remove the pits.‍
• Sear the Pork Steaks: In a lightly oiled cast-iron skillet over medium heat, sear the pork steaks for approximately 4 minutes on each side.

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• Transfer the meat to a plate.‍
• Cook the Vegetables: In the same skillet, add the prepared onions and garlic, cooking them for 4-5 minutes until they become soft and begin to brown.

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• Deglaze and Create the Sauce: Deglaze the skillet with 1 cup of beer (preferably lager).
• Once it starts to boil, add 1 tablespoon of honey and 2 tablespoons of whole-grain mustard.
• Add 1 cup of chicken stock, mixing everything well. Return the pork steaks to the skillet along with any juices that have been collected on the plate.

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• Add 2-3 sprigs of fresh thyme, the prepared apricots, 1 tablespoon of freshly grated horseradish, and a knob of butter.

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• Simmer and Reduce: Cover with a lid and let it cook on low heat for 30 minutes. Then, remove the lid and allow the sauce to reduce for another 10 minutes. You want the sauce to thicken but still have some liquid remaining.

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• Serve: Sprinkle with chopped chives and serve.

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• This dish pairs wonderfully with mashed potatoes and a green salad.

The Perfect Blend of Ingredients

And now you know how to cook pork steak and make it fabulous. But if you still need some convincing, let me tell you that the combination of pork, apricots, and tangy sauce creates a delightful balance of flavors.

Furthermore, the pork provides protein and essential nutrients, while the apricots add a natural sweetness and a dose of vitamins A and C. On the other hand, the beer, mustard, and honey in the sauce complement the savory meat and fruity apricots perfectly.

And last but not least, fresh thyme and horseradish add aromatic and spicy notes, enhancing the dish's complexity.

As a note, I have to tell you that if you prefer, you can use pork chops instead of steaks, but keep in mind that they can be a bit drier and tougher. Also, if fresh horseradish is unavailable, you can substitute it with prepared horseradish. Still, you might need to use a bit more for the same intensity.

Frequently Asked Questions

To help you with any queries you might have, here are some common questions answered:

Q: Where does pork steak come from?

A: Pork steaks come from the shoulder area of the pig, specifically the Boston butt or pork shoulder blade roast.

Q: Can pork steak be pink?

A: Yes, pork steak can be slightly pink in the center as long as it has reached an internal temperature of 145°F (63°C) and has been allowed to rest for three minutes.

Q: How to marinate pork steak?

A: To marinate pork steak, mix your preferred spices and seasonings with olive oil. Coat the pork steaks thoroughly, then refrigerate them for at least 1 hour to allow the flavors to penetrate.

Q: Why is pork steak so cheap?

A: Pork steak is often cheaper because it comes from the shoulder, a part of the pig that has more connective tissue and fat, making it less tender than other cuts like pork loin.

Q: Can pork steak be rare?

A: Pork steak should not be served rare. It needs to be cooked to an internal temperature of at least 145°F (63°C) to ensure it is safe to eat.

Conclusion

I hope you will test this dish and tag us along when you do. The full video of the recipe is available on YouTube, so check it out and don't forget to like and subscribe. Enjoy your cooking!

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