On Sat, 13 Mar 2021 11:47:04 -0600, "cshenk"
> wrote:

>US Janet wrote:
>
>> On Fri, 12 Mar 2021 19:19:48 -0600, BryanGSimmons
>> > wrote:
>>
>> > On 3/12/2021 6:28 PM, 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
>> > >
>> > They are very popular in StL. Folks grill them over charcoal.
>> > They taste good, but are tough as all get out. You need good
>> > teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>> > steaks.
>>
>> Perhaps cooking them this way in soy sauce tenderized them. What i
>> call tender means that my knife cuts through them, my fork penetrates
>> easily and my teeth can bit through on one bite without chewing,
>> chewing, chewing.
>> Janet US
>
>Interesting!
>
>Have you tried Pork Loin? Not the littler Pork Tender Loin but the
>full on (less expensive) cut? We have the butcher cut a whole one to
>1inch thick 'steaks'. You get between 17 and 22 of them and while I've
>never tried grilling them, I fry-pan them after marinade in soy,
>worstershire, and usually a bit of vinegar and hot-sweet 'chicken
>sauce' (think Mae Ploy for that one but there are many brands).
>
>I use a cast iron pan and much less time than you, but you may prefer
>pork with no pink or red.

Pork loin is one of the first meats I can remember eating as a child.
I have eaten and cooked all manner of pork. The above is simply a new
recipe for a tough cut of pork.
Janet US