We are enjoying this recipe tonight; the pork is resting right now. I originally saw a version of this done on America’s Test Kitchen. I’ve adapted it for pork blade steaks, which show up on Manager’s Special regularly at my Kroger.
Sugared Pork Chops
Pork Blade Steak
Pam or Vegetable Oil
Salt and Pepper
2 Tablespoons Sugar
¼ cup Dry Sherry or Chicken Broth or Water
Pam or Vegetable Oil
Salt and Pepper
2 Tablespoons Sugar
¼ cup Dry Sherry or Chicken Broth or Water
- If using an electric range preheat the eye to Medium for 3 minutes.
- Spray Pam or brush oil on one side of the blade steak; sprinkle with salt, pepper and 50% of the sugar.
- Place steak sugared side down in cold skillet; spray and season 2nd side of steak.
- Place skillet on preheated eye (or over gas eye set to Medium) and cook 4-9 minutes, ‘til brown.
- Flip steak, lower heat to Low, cover, and cook ‘til digital thermometer registers 140°F; check after 2 minutes.
- Remove steak to platter, tent with foil, and remove skillet from heat; let everything sit for 10 minutes.
- Pour juices from platter back into pan, and return skillet to Medium-High heat. Add Sherry (or other liquid) and deglaze the pan, scraping up all the lovely caramelized bit.
- Cook ‘til liquid is reduced to a thick syrup.
- Whilst liquid is reducing, carve steak into serving pieces, removing fat and bone.
- Return pork pieces to skillet and coat both sides with glaze.
- Serve immediately.
1 comment:
Hmmmm... Pork Steaks. I've not tried that. I'll have to look for that next time Winn Dixie has a sale. It's always a challenge preparing pork around here. Hubby was born and raised in Mexico where all the meat is freshly slaughtered the day you expect to eat it so he's rarely thrilled with pork dishes, but I DO love a challenge! :D
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