Pork steaks come from the Boston butt portion of the pig. This cut has a large amount of fat distributed throughout; this flavors the meat and makes it more tender than many other cuts. Braising and grilling are the usual treatments for pork steaks. Braising pork steaks cooks the meat at a low temperature in a gravy for an extended period of time, making them very tender. Grilling is a little quicker, but they are best when grilled after sitting in a marinade overnight. Cooked right, a boneless will have more flavor and will be more tender than a standard pork chop.
Instructions
1. Mix flour, salt and pepper in a plastic zip-bag.
2. Put oil in the skillet and heat it on medium-high.
3. Shake the boneless pork steaks in the flour mixture and place them carefully in the heated oil. Saute the pork steaks until golden on both sides and then move them to the baking pan with tongs.
4. Turn the heat under the skillet down to medium. Empty the cream of mushroom soup into the skillet and deglaze the skillet of pork steak bits while warming the soup.
5. Pour the contents of the skillet into the baking pan over the pork steaks. Place the lid or the aluminum foil on the pan securely.
6. Bake in the oven at 325 degrees Fahrenheit for an hour.
Tags: pork steaks, boneless pork, more tender, more tender than, pork steak