Wednesday, March 14, 2012

Mediterranean Pork Steaks

Pork steaks are a St. Louis classic. Justin has this dream to open a food truck with pork steak sandwiches and toasted ravioli. Most St. Louis-style pork steaks are smoked, grilled and/or smothered in a thick barbecue sauce.

We tried something a little lighter, a little untraditional. Pork steaks are a cheap cut of meat and require some low-and-slow cook time, so try this in a Crock Pot or in a low-temp oven.
{Printable Recipe}
Ingredients for Steaks
2 1-lb pork steaks
1 shallot, sliced thick
4 cloves garlic
chicken stock
salt & pepper
garlic powder
1/2 lemon (juice & zest)

Ingredients for Gravy
1 tbsp butter
1 tbsp flour
juice from braised pork steaks


Preheat the oven to 250 degrees.

 Season the pork steaks with salt, pepper, and garlic powder. Sear them in a heavy-bottomed pan. 

Put them in a glass baking pan and add garlic cloves and shallots. Pour in enough chicken broth to reach halfway up the pork. Cover tightly with aluminum foil and roast at 250 degrees for 2.5 hours.

Darla loves her puppy crunchies.

Yum yum crunchies.

For the gravy: melt butter and flour together to make a roux. 

 When the pork is done, pour the juices form the pan in the roux and whisk together. Let it simmer until a thick gravy forms. 

We had ours with pesto couscous.



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