Spiced Pork Steaks Recipes

SPICED PINEAPPLE PORK

Steps:

• Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
• Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

PORK STEAK

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and onion powder. Pat the pork steaks dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.
• Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Cook for 3-4 minutes on the first side, then flip and cook 3-4 minutes more. Remove from the pan and repeat with the remaining pork steaks. Set aside on a plate and make the gravy.
• Reduce the heat to medium heat and add the butter. As soon as the butter has melted, add the onion to the pan and stir. Cook for about 5 minutes, stirring occasionally until softened and cooked through.
• Sprinkle the flour over the onion and stir until evenly coated. Then, one big splash at a time, add the beef broth, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Add the Worcestershire sauce and whisk to combine. Allow to simmer, 3-4 minutes, until slightly thickened. Remove from the heat.
• Serve your pork steaks with a ladle full of gravy and enjoy.

PORK STEAKS

Steps:

• Melt butter in a 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 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

SPICED PORK STEAKS

Steps:

• Pound each piece of pork lightly with a flat mallet.
• Combine the flour, salt, pepper, cumin, paprika and cayenne pepper in a flat dish and blend thoroughly.
• Dredge the pork pieces on both sides in the mixture. Pat to make the mixture adhere. Shake off excess.
• Heat the oil in a heavy skillet large enough to hold the meat pieces in one layer. Add the pork and cook over high heat until well browned on one side, about 2 minutes. Turn and cook on the second side until well browned, about 2 minutes.
• Transfer the pieces to a dish and pour off the fat from the skillet. Add the onions and garlic to the skillet and stir. Cook until wilted and add the vinegar. Stir and add the chicken broth, tomato paste and honey. Stir and bring to a boil.
• Return the pork pieces in one layer to the skillet and add the bay leaf. Cover. Cook about 30 minutes or until tender. Remove bay leaf and serve.

SPICY & SWEET PORK CHOP STEAKS FOR TWO

Steps:

• Chop the onion, and the garlic if you are using fresh garlic and not the jarred minced version.
• In a bowl mix the water, onion, garlic, jam, salsa and salt together until well mixed.
• It's okay to taste it a little bit so that you can see if you need to add more of something, but don't over-do it!
• Next take out the pork.
• Leave the chops whole, but with a knife cut random areas so that the mix's juices that you made will go through the pork.
• In any cooking pot with a lid (that will allow you to put two pork chops into it)- throw the sauce into the pot.
• Place the pork chops also into the pot.
• With a spoon dig up some of the sauce in the pan and put some of it on the top of the pork chops.
• Turn your stove on with a medium to high heat, until the sauce starts to heat up.
• Then lower the heat enough (medium heat), and now cover, and allow to cook well, flipping it over every 8-10 minutes.
• Remember to keep putting the sauce on the sides of the pan on top of the pork every time you flip them over.
• Don't let the sauce burn into the bottom of the pot.
• When done, the sauce should not be too watery.
• Top with the sauce that you made to cook the pork with into a plate.
• Serve with rice!
• My husband loves this quick to make and cook dish!
• Note: If you want to add more pork for more people just increase the salsa and jam.
• And add the rest of the ingredients to your taste.

GRILLED PORK CHOPS WITH INDIAN SPICE RUB

Steps:

• Gather the ingredients.
• Place chiles, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
• Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto​ the grill.
• To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about 2 layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for 2 minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.
• Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After the meat has had a chance to rest, serve immediately with your favorite side dishes.
• Enjoy.

SPICE-CRUSTED PORK BLADE STEAKS

Steps:

• In a small bowl, combine rub ingredients and set aside.
• In a dry sauté pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. Remove cumin from pan and set it aside.
• Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
• Sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
• Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
• Cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. Remove steaks from grill, tent them with foil and let then rest for 5 minutes. Drizzle with a little olive oil and serve.
• Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.