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.
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.
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.
Just yum! This was one of the best things I've eaten and that's not to say I've been deprived. So glad I made more than I needed--they reheated well. I always salt meat for 24 hours ahead as per Samin Nosrat. What a game changer that has been. Not only flavors the meat throughout but tenderizes as well. Did everything else just as you described ChezHenry. Thank you!
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.
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
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.
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
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.
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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Thank you for your comment.
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.