Mexican Pork Steaks
- Yield 4 servings
Pork steaks are from the shoulder and use braising, or cooking with liquid, to become more tender. Serve these with corn on the cob.
- 4 pork blade steaks, 1/2-inch thick
- 1 teaspoon vegetable oil
- 1 cup salsa, chunky
- 1/3 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- Salt, to taste
- Heat oil in nonstick skillet; brown pork steaks on both sides about 2 minutes per side. Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 8-10 minutes until internal temperature on a thermometer reads 160 degrees Fahrenheit.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN