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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

            1. A bit late but I just joined sorry ;)
              I did the other day stuffing pork sizzler steaks. I stuffed them with sausages goat cheese apple and bacon and serve them with an apple and cider sauce and potato wedges... It is just a version of a recipe I found on internet not sure where and my boyfriend loved it!

              For the stuffing: Cook in a pan chopped onion, 1 chopped garlic clove, 3 pork sausages I took them out of the skin to cook them like mince (I did it with venison because they have almost no fat), 1 chopped apple (I cooked it for 3 minutes in the microwave before, pinch it all over with a fork so it doesn't explode and peel it before because after is a nightmare), thyme and sage.. Let it cool a bit and add goat cheese salt and pepper.

              I beat a bit the steaks to make them even thinner, and then put the stuffing on top of the steak and roll like you would do when rolling a cigarette... To close the two sides what I did is to put a bacon rush around with the ends of the rushers tucked underneath... I repete the process with the 4 steaks and put them in a greased oven tray and to the oven mark 7

              I put at also potato wedges in the oven (First I cut the potatoes in wedges, put them in the microwave for 5 minutes, and marinate them in a bit of olive, garlic, rosemary, salt and pepper) and then to the oven around 15 minutes one side and then turn them to let the other side cook too

              You will see when the steaks are ready by the color of the bacon. To serve them I cut each of the steaks in two, serve with some potatoes and apple and cider sauce.

              Apple sauce: Put in a saucepan a bit of olive oil, one chopped garlic clove, another apple (the same process as before in the microwave), chicken stock, sage, thyme and cider... When it was cooked blend it until smooth and put it agin in the saucepan

              Hope you like it!

              1 Reply
              1. re: heartnsoul

                Here it is!! All the credits to the original I just adapt it to use the sizzler scottish steaks http://www.foodandwine.com/recipes/st...