I am always on the hunt to find more ways to use different cuts of meats. Even better if they are cheap and/or on sale! A few weeks back, I found a massive sale on pork steaks… All I could think is, “Challenge Accepted!” Pork steaks are fattier than a pork chop, but sometimes fat equals flavor. The pork steaks also absorbed the sauce much better than the chop.
Serving Size: 4
Ingredients
- 2 pork steaks
- 2 tablespoons tomato paste
- 1 ½ teaspoon of monk fruit extract
- 3 cloves of garlic
- 2 tablespoons of coconut aminos
- ½ teaspoon of oregano
- 3 tablespoons of olive oil (divided)
- 1 tablespoon of butter
- Chopped parsley (optional)
Directions
- In a large resealable bag combine the tomato paste, garlic, coconut aminos, monk fruit extract and oregano, and 1 tablespoon of olive oil. Mix to combine. Add additional water if the sauce is too thick
- Place the pork steaks in the bag and mix around.
- Marinate for at least 3 hours in the fridge, or overnight.
- Preheat the oven to 400 F
- Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet, or cast-iron skillet, over medium-high heat.
- Add the pork steaks and all sauce to the skillet; sear the steaks on both sides just until browned, about 2 minutes per side.
- Remove from heat, add butter, and place the pork steaks in the preheated oven.
- Cook for about 15-18 minutes, until cooked through.
- Removed from the oven and transfer the pork steaks to a serving plate.
- Spoon the sauce over the steaks and garnish with parsley.
Macros posted above are for the recipe WITHOUT the pork steak. Your steak needs to be added in separately based on what size you buy
-Laurie Anne