On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> wrote:

>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.

Who is the "She" you are referencing? If is me, I haven't prepared
this recipe before. I am showing a recipe.
Trichinosis hasn't been a threat in farm raised pork in years.
I think maybe you are confused about the cut of meat in the recipe.
From one of many Wiki recipe mavens:
"Pork steak is a cut of meat taken from the shoulder portion of the
pig, and the meat from this area can be fairly tough. For this reason,
marinating the meat before you cook it is one way to make the meat
tender and easier to eat if you aren't using a slow cooking method.
Pork steak should be marinated for at least 4 hours for the best
results, but marinating the meat for more than 24 hours can cause the
meat to break down and should be avoided."
Janet US