My husband bought pork shoulder "steaks." What do I do with them? They seem fatty - can I just cook them in a cast iron skillet?

  • Posted by: dbourdo
  • July 21, 2011


Michael M. May 27, 2018
Try smothered pork. Spice up the steaks how you want. Place into pyrex 9 x 13 dish and cover with sliced onions (use two onions). Bake covered at 375F for 45 minutes. Mix a can of cream of mushroom with a same sized can filled with milk. Remove dish and pour mixture over the steaks. Cover back up with foil and bake another 45 minutes.
Bevi December 12, 2014
A young cook I know marinaded some pork shoulder chops in a grapefruit juice concoction, dried them off, and then seared them. He then added a nice amount of homemade apple chutney and did a braise for a little bit of time. They were delicious, and he served them with extra apple chutney.
ChezHenry December 12, 2014
Smother them old school style. Sear in a pan, remove, then saute 2 large onions in the pan slowly. After 20 minutes, add 2 tablespoons of flour over the onions, and cook while stirring for a few minutes. 2 cups of chicken stock, a few sprigs of thyme or rosemary, bring to a boil. Tuck in the steaks, lower to a simmer, cover and braise until meltingly soft, 50 mins to an hour.
R May 5, 2019
Came out absolutely perfect like this, delicious!
stony December 10, 2014
cook them on the grill, med. Their delicious
boulangere December 9, 2014
They're excellent for a braise.
PIIHA July 22, 2011
If you grill them, do it at a lower temp for a longer time to allow some of the fat to render out.
dbourdo July 22, 2011
Thanks to everyone for all the great suggestions and ideas!
amysarah July 22, 2011
They sound like lamb shoulder - instead of loin -chops.

Anyway, more of a cool weather dish, but pork chops were much fattier when I was a kid and one of my mother's regular weeknight dinners was braising them with lots of onion, garlic, white wine, a little broth, thyme and/or sage,S&P. (And if I recall, always a drop of Gravy Master - 1960's kitchen icon - for richer color.) Really simple and homey - with egg noodles to catch the delicious sauce. I've tried doing this, but pork chops these days are far too (annoyingly) lean to work well. Sounds like these steaks, cut from the shoulder, would be a perfect sub.

Helen's A. July 22, 2011
I love these! The suggestions above are all great. They are also my go to pork cut for a braised dish...mmmm...too bad it's so hot (in Mass).
perri July 21, 2011
Google St Louis Pork steaks and you will find lots of recipes, best marinated and cooked on the grill BUT also dynamite to cut in thin pieces and coat in flour and fry like a pork chop LOTS of flavor! enjoy
Marino July 21, 2011
Pork shoulder steaks are the best, I use my bbq seasoning on them and let them sit for 30 minutes or longer. No more than 2 hours. I the throw them on the grill and just before they are finished bast them with some bbq sauce. The fat adds a lot of flavor and the grill adds that great bbq taste.
usuba D. July 21, 2011
Your husband did very well indeed . . . this is when pork starts to taste good. Pork loins are only good for bacon. . . . collars, legs, hips are where all the flavour lives. Think of these shoulder chops the same as a rib eye steak from beef. Some fat, but all the flavour. Enjoy
mcd2 July 21, 2011
i use those for pork and noodles dish. it's a simple recipe that my grandma would make. you can jazz it up. but i make it plain like she made-for nostalgia. this will give you an idea of the braise that works for that cut of meat. chop the steaks as for a stew. fry with onion and celery until caramelized. add water to pan to deglaze and cook the whole thing for hour or so. most of the water will reduce. add cornstarch slurry to make a thicker more gravyish sauce. serve over noodles.
inpatskitchen July 21, 2011
I like to rub them with creole seasoning and let sit for about 30 minutes and then either fry them or throw them on the grill. Extremely easy in this heat!!
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