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How to Cook Pork Steak

How to Cook Pork Steak (and What Pork Steak is)
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Again, with the fancy meat names! What in the world is a pork steak? Is it different than a pork chop? We’ll be learning how to cook pork steak and what it is today!

Pork chops are quite different from pork steaks! They’re cut from completely different areas of the pig. Pork steaks are cut from the shoulder area whereas pork chops are cut from the loin. Pork chops are known for their tender, juiciness and pork steaks are known to be a bit tough and chewy in comparison. This doesn’t have to be the case, though, because preparation and cooking method defines the outcome as well.

Pork steaks usually have blade bone and tend to be more marbled than chops. This combination generally gives the steaks a bit more natural flavor than chops. (Think about how many people love their beef steaks cooked bone-in to preserve as much flavor as possible).

So now that we understand what the difference between a chop and a steak is, let’s figure out a nice, simple way to prepare it!

Pork Steak Preparation

After sifting through quite a few pork steak recipes, I’ve decided how I’d personally like to prepare my first pork steaks. Roasting them (covered, in liquid on the stove) to ensure tender, juiciness. I will also tenderize my steaks because I really don’t like chewy meat that isn’t jerky!

  1. Heat a deep skillet over medium to medium-high heat.
  2. Add to skillet:
    .25 cup soy sauce
    .25 cup butter/honey/margarine
    1 tbsp onion powder
    1 tsp garlic salt
  3. Brown and sautee those ingredients.
  4. Add the pork steaks to the sauteed ingredients and cook, covered, 10 minutes.
  5. Turn steaks, cover, and cook 10 more minutes.
  6. Remove the pork steaks from the stove eye and keep covered.
  7. Let sit, covered, for 10 more minutes. (This keeps it juicy, redistributes flavor, and continues cooking internally without burning outside)

If the internal temperature is 145°F or higher, you can dig in! Substitute my specific ingredients for anything you think may taste better. As long as there is a little liquid in the skillet while the steaks are covered and cooking, you should still get tender results. Thank you for reading!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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