What Kelli is Making: Pork Steak

Kelli really wanted to join the kitchen challenge that Kalissa and I are doing but with the babies and Georgia, it’s just too much.

She has been working to get some “not favorite” cuts of meat in the freezer used up.

Butchering a hog and buying a whole or half of hog is awesome…but, it’s easy to quickly use the pork sausage and the pork chops and be left with pork steak or pork roasts.  For me, pork roasts are the favorite over pork chops…but whoever you are, there is always something you use first and something left that needs a little inspiration.

Kelli recently made Pork Steak and shared her recipe.  She got the recipe HERE.  This photo is courtesy of Food.com.

Kelli was especially excited because Georgie loved it.  Here she is gobbling it down.

I’d call the recipe a success.  I know I have some pork steak in the freezer so I’ll be trying this recipe soon.

If you have other recipes for using pork steak, please leave them in the comments.  Although this was great, Kelli would love another option for using pork steak up.

16 thoughts on “What Kelli is Making: Pork Steak”

  1. It’s been many years ago but I used to cut pork steak into bite size pieces and use it for stroganoff. I don’t think I had a recipe but we liked it.

  2. I don’t have a recipe but made them like this saute pork steak until brown put into a 9 x13 pan . In same skillet saute 1 onion, chopped garlic chopped green pepper and a red pepper if you have one. Once pepper onion mixture is soften add either a jar of spagetti sauce or 2 cans of chopped tomatoes. If using tomatoes add some Italian seasoning to taste. Pour over pork steaks cover with foil, bake for 1 and 1/2 hours at 350 degrees. Serve with noodles or over rice.

  3. Linda M White

    I love pork steak and roasts best. One thing I love to do is mix up an Oriental Marinade and leave the steaks in it for at least 4 hours. Then bake them in the oven or in the air fryer. I saute some veggies; peppers, onions, mushrooms, carrots… whatever I have on hand. Use the leftover marinade with a little cornstarch to thicken in with the veggies. Serve over rice with the pork steak on the side.
    I also use them cut bitesize in stroganoff and sweet and sour pork.

  4. I usually grill pork steaks I buy at Aldi’s and have honey mustard dressing or barbecue sauce on the side. I like them Better than pork chops since they are less dry.

  5. We love grilled pork chops but something I do is to make a kind of version of sweet and sour pork. I cut pork loin or whatever type into chunks about the size of chunks in a can of pineapple chunks. I cut up onion and bell pepper too. I put a little oil in the pan, cook the onion a bit, add the peppers and cook a little, then I add the meat and brown it, seasoning with salt, pepper, and garlic powder. Once the meat is a little brown but not cooked all the way through I add pineapple chunks (reserve liquid) and some soy sauce. A couple of turns of the soy sauce, I don’t measure. I let that cook a little then add the pineapple juice and about a tablespoon or so of brown sugar. Once I know the meat is cooked I put in a slurry of cornstarch and water to thicken everything up. We serve this with rice.

  6. I season pork steak and then sauté in my instapot. I use apple juice for the liquid and pressure cook about 30 minutes. We like them served with cinnamon apple sauce. I also cook pork roasts this way.

  7. Ok folks, I know what pork chops and pork steaks are BUT what are pork steaks? Are they called boneless pork chops in some parts of USA?

  8. I’ve never heard of a pork steak. We pork chops or pork tenderloin. In the year of cooking almost everything at home, I’d certainly be willing to try this recipe. Thanks for sharing, Jo!

  9. Jan Ochterbeck

    Pork steaks are popular in the St Louis area – whole pork butt (shoulder) sliced about 1″ thick. We like them best slowly smoked on the grill with barbecue sauce, well carmelized. Great with potato salad and coleslaw.

  10. Georgie is so cute!

    We bought a half hog last year. For pork steaks or any cut I want to use up, I put a sliced onion in the bottom of a crockpot, add the pork, glug some BBQ sauce on, sprinkle with Montreal steak seasoning, and cook on low for 6-8 hours. Eat as is or shred and serve on buns.

    A classic in our house for pork chops is to coat them in crushed corn flakes. My Mom would fry them on each side and put them in the oven for a 1/2 hour at 350. I skip the frying and just put them in the oven, flipping them after 15 minutes.

  11. Here in the St.Louis area we usually BBQ them with sauce. I also chop them up and fry them adding sauce for sandwiches. A very old grandma showed me how she floured them with seasonings and fried them. Served them with milk gravy and mashed potatoes. I love Chinese food and have a recipe that uses pork, green onions, celery and it’s delicious . I also make Sweet and sour pork with pork steak or roast. I also cook pork roast in apple juice using the crockpot and it’s delicious, I use the leftovers in BBQ sandwiches. I like pork in Egg fu Young too. Good recipes for Chinese are on the net.

  12. Pork steaks cook just like pot roast, they need a little tenderizing time. I make them the same way that my mother did — Line a 9×13″ pan with aluminum foil (enough to wrap everything up), layer raw pork steaks, removing some fat if you like, cover with thinly sliced onions, and top with a mixture of one can of cream of mushroom, one packet of lipton’s onion soup mix, and 1/2 cup water. Bake in a slow oven, 325 for about two hours but watch closely near the end. Bones will tenderize out, so be careful when serving children and pets!

  13. They would be good to make Jagerschniztel. Sorry I don’t have a recipe, but the ingredients are pretty common and you could find a recipe online.

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