On 3/12/2021 6:59 PM, Boron Elgar wrote:
> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
> wrote:
>
>>
>> Yesterday I made a pot of spaghetti sauce. I only made half of what I
>> usually do. Today I bagged the sauce in quart freezer
>> Zip-lok. Only 4 bags but that's enough for awhile.
>> Today I am trying out a new recipe for pork steaks. I saw some
>> beautiful pork steaks yesterday at Albertsons.
>>
>> Pork Steaks
>> 1.4 cup butter
>> 1/4 cup soy sauce
>> 1 bunch green onions
>> 2 cloves garlic, minced
>> 6 pork butt steaks
>> Melt butter in skillet and mix in the soy sauce. Saute the green
>> onions and garlic until lightly browned.
>> Place the pork steaks in the skillet, cover, and cook 8-10 minutes on
>> each side. Remove cover and continue cooking 10 minutes or to an
>> internal temperature of 145F.
>>
>> It sounds like something both of us will enjoy and seem simple enough.
>> I'll let you know.
>>
>> Janet US
>
> Live and learn. I have never seen anything labeled as "pork steak."
> Most flat, boned or boneless (other than tenderloin cuts) seem to be
> identified as some sort of chop around here. Cuts vary by region, of
> course, but I am guessing some sort of chop will do. And chicken
> thighs might, too, eh?
>
> How large are the steaks? The recipe, which looks quite appealing,
> calls for 10 steaks, which sounds like an lot for any skillet.
>

I've never seen them either. I DAGS though. They look like an oversize
country rib, cut off the butt. Generally lend themselves to braising or
slow cooking. Flavorful though.

https://en.wikipedia.org/wiki/Pork_steak