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.

Humm, I saw 6 steaks and yes, the name can be very confusing. Best I
can tell is she might be overcooking them? Due to trichinosis (sp?),
USA folks traditionally overcook pork. It's *exceptionally Rare* in
commercially raised pork now and has been for decades.

She may like them well done though as used to it. Odd to me but I
accept if she likes that.