On Fri, 12 Mar 2021 19:40:55 -0500, Boron Elgar
> wrote:

>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.

The drippings in the pan are very salt and should be thinned if you
plan on using them. The meat was mildly seasoned, flavorful and
tender. My husband exclaimed something like holy cow lthat's a huge
piece of meat. (it was, half a plate) but he ate it all up. I'm not
a huge meat person so the other half of my steak will become either
sandwiches or fried rice.
I did have to cook my steaks a little longer because of the size.
It's simple, it's quick and I see no reason why this wouldn't work for
chicken or beef.
I will do this again.
Janet US