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any recipe for pork sizzler steaks?

I have four of them, the packet says they're from the leg so I suppose they shouldn't be tough and of course they're thin. I'd like to use them for dinner today. Thanks in advance for any reply

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  1. Actually, pork steaks as I know them (I've never seen the word "sizzler" attached) do tend to be a bit tough. My husband grew up eating them and in his family, they were typically quickly grilled or fried, then put in a simmering bath of barbecue sauce until tenderized (an hour or two). You can then regrill them to caramelize the sauce, or just serve as is.

    1 Reply
    1. re: biondanonima

      Maybe it's because I am in the UK, they're called like that on the packet... Yeah I found the pork steaks, pretty thick, were kind of tough, but on the packet it didn't specify what part of the animal they came from.

    2. I am in Chicago where thin-cut boneless pork chops are sometimes put through the cubing machine (like cube steak) before they are sold. I have never seen them called "sizzler"---I have seen the term "pork cutlet"--- but "sizzler" would be an apt name because the cubing makes them extra-tender and quick to fry. The meat really falls apart when you bite into it---very fine for a hot sandwich. If you have already bought the meat you can't take it back but try some time before you take it out of the store asking the butcher to run it through the cubing machine.

      1. Since I cannot fathom your definition of 'thin', what I'm about to suggest is for meat between 1/2" and 3/4" thick. First brine them for an hour in a solution of one quart of water, 4 tablespoons of sugar, and 3 tablespoons of Kosher or sea salt. Pat them dry before adding a dry rub of your choice. Then grill or broil them for a short period on both sides. Too long a period of heat exposure will dry them out. I suggest no longer than 4 minutes per side.

        2 Replies
        1. re: ChiliDude

          they're like beef sandwich steaks more or less, wafer thin

          1. re: lemony05

            Now that I know the thinness I retract my suggestion given yesterday for the 'sizzler pork.' I now suggest that the 'sizzler' steaks be used for sandwiches similar to those called 'Italian steak sandwiches' or 'Cheese Steaks' in the Philly area. Google must have at least one website the describes the preparation of such a sandwich the next time you have pork of that thinness.

            http://www.foodnetwork.com/recipes/ra...

          1. thanks. I ended up cooking a pork loin roast instead. So I am still open to suggestions. What could go with them then? I could grill them or pan-fry them the way you said