On Fri, 12 Mar 2021 19:28:48 -0500, Ed Pawlowski > wrote:

>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

Flavorful is always good.

I like how Wiki predicts them being on frequent sale.