How To make Barbeque Style Pork Steaks
4 Pork shoulder steaks
(cut 1/2 inch thick 1 tablespoon Cooking oil
1 large Onion
thinly sliced
(separated into rings 1 large Green pepper :
thinly sliced
2 Tomatoes -- sliced
1 tablespoon Quick-cooking tapioca
1/2 cup Bottled barbecue sauce
1/4 cup Dry red wine
1/2 teaspoon Ground cumin
Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both side in hot oil. Drain steaks on paper towels. In a 3 1/2 or 4-quart electric slow crockery cooker arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockery cooker. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings. Recipe by Alice Lewis, Boulder, CO. Source: Better Homes and Gardens - Recipes from Prizewinning Cooks.
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Welcome back to my channel ????! Today I’m bringing you my recipe for bbq pork steaks in the oven. This is for those hot summer days when it’s too hot to be standing over a grill but you still want that bbq taste. This is also good for an easy weeknight dinner for the busy mom or dad. These pork steaks turn out “fall off the bone” good ever single time! Enjoy, I know I did! ????
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Ingredients:
Pork steaks
BBQ sauce (Sweet Baby Ray’s Sweet and Spicy)
Yellow onion
BBQ dry rub
Instructions:
-Preheat oven to 375 degrees
-Clean pork steaks and arrange in pan
-Sprinkle pork steaks with bbq rub on both sides using a generous amount
-Massage dry rub into meat
-Cut onion into slices and separate rings
-Arrange onion rings on top of seasoned pork steaks
-Place top or foil on pan and bake for an hour
-Remove pan from oven and pour out about 3/4 of juice
-Drizzle bbq sauce all over pork steaks
-Return back to the oven uncovered for another 15-20 minutes
This is the KING of all PORK CHOPS
#shorts #pork #food #cooking
2 pork chops 2-inch thick bone-in (high-fat content preferred)
1 1/2 tbsp avocado oil
2-3 cloves smashed garlic
10 sprigs thyme
5 sprigs sage
2 tbsp unsalted butter
salt and pepper to taste
Balsamic orange glaze:
1 cup orange juice
1/3 cup balsamic vinegar
7 tbsp cold unsalted butter
salt and pepper to taste
Directions:
1. Start by patting your pork chops dry and rubbing with a little oil followed by your salt and pepper.
2. on medium-high heat sear the fat cap of the pork chops for 2-3 minutes or until golden brown.
3. flip them onto 1 side and sear for 4 minutes or until golden brown
4. flip them over and sear for another minute before dropping the heat all the way down to low.
5. add garlic, thyme, sage, and unsalted butter, and when it is melted and foaming being basting over the pork chops for an additional 4 minutes.
6. remove pork chops and fat from the pan before adding the orange juice and reducing by 50%
7. add the balsamic vinegar and reduce again by around 50% or until the sauce starts to thicken
8. add the cold pieces of unsalted butter little by little and finish the sauce with salt and pepper to taste.