So I cooked them last night and I like the cut. I really can't stand pork chops, at least the non-heritage pork chops without any fat on them.
I sauteed them, removed them from the pan, added shallots/garlic and deglazed the pan. Added them back in and let them cook.
As they had a good amount of fat on them, they didn't dry out and turned out pretty well. They had good flavor and I was pretty happy with the outcome. They definitely had enough fat on them to do a full braise, but this was a heavy saute with a longer finish in the sauce than a true braise.
thanks, I was a little hesitant as I've never seen/cooked this cut before.
These are probably my favorite cheap meat. I treat them like a steak - just sprinkle them with cajun seasoning or whatever, cook them in a frying pan until medium well, and then make a quick pan sauce from the drippings. With cooked greens and baked yam or black-eyed peas, you've got a fine meal.
Haven't tried the alternate pork treatment - slow simmer until falling-off-the-bone tender. but I bet that would be good too.
Since I'm terrible at barbecue I keep it simple: marinate in oil, vinegar, salt, pepper, sometimes rosemary, maybe an hour. Throw it on the grill until the thermometer is happy. It's tasty but there is a lot of hidden fat if that's a problem.
In St Louis, they just grill the heck out of it, dredge it in a deep pan of KC Masterpiece, and serve it on top of a slice of white bread. So there's that too.
You didn't say how thick they are, but the pork steaks that I buy are generally much more thin than a beefsteak so I usully just fry them in a pan or cook them on a grill. They can be a bit chewy, but they don't dry out like regular pork chops can. They are also good in a braise, but it's not necessary.
I love these things. Not the most healthy food in the world but man, I love these things.
I fire up my weber with the coals on one side. I sear the meat on both sides then move over to the cooler side to finish cooking.
They're big, so I generally cut them in half, or just eat a big ole pork steak myself.
I serve with a dipping sauce of:
and tons of sliced Thai hot chiles from the garden.
Roasted new potatoes and grilled asparagus on the side.
That and BLT's are my favorite summertime meals.
These are from the same part of the beast as country style ribs and (Boston) butt. They are made up of a number of different muscles with connective tissue between. Some parts are tender, some tougher. Usually they are fairly thin.
For quick cooking I cut them into small pieces, trimming well. Those can be sauteed.
Braising is a good idea.
Grill is ok, if you are prepared for that mix of textures.
Pork Steaks are St. Louis thing.
This is one of the best ways to fix them-
If you are restricted to indoors-I fixed some thick pork steaks like this. I had my oven set @ 225. To heat I put the meat under the broiler to quickly brown. It was delicious.