On 3/12/2021 11:48 PM, US Janet wrote:
> 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.
(snipped wiki description)
> Janet US
>
You have to forgive Carol. I mentioned cooking a couple of pork steaks
a few years back and Carol thought I was talking pieces cut from the
loin or possibly pork tenderloin into "steaks". That's not what I meant
at all. When I pointed out they were labelled pork steaks (about the
size you mentioned, two steaks were quite large!) she still thought I
was talking about something else. Oh well.

At any rate, your recipe sounds tasty, JanetB. I don't use a lot of soy
sauce in my cooking but when I do it generally does involve a cut of pork.

Jill