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Reply to "Pork Steaks"

Well now,

We could be talkin'about two or three things here.

The stores sell" country style ribs" which may be bone in or boneless.

If you search for these and check the recipe forum,you should find a lot of good threads.

These often are just a pork butt that has been sliced a couple of inches thick.They are pretty fatty and can be grilled to higher temps.

Sometimes they mix a package that has some loin in it,and these are more like porkchops.

You can not cook them to as high a temp.

If I were to cook either of these,I'd probably grill them.

Now 1/2 inch pork steaks,cut from the butt and bigger than a coffee saucer, don't seem like they were built for slow and low in the CS.

They do make fine dinin' for us southern mountain folks,though.

Toss them in a medium hot iron skillet and brown 4 or 5 minutes on a side,add about 1/2-3/4 cup of warm water,cover and cook on low for about 15 minutes.

Serve with a pan of skillet cornbread,some fried taters, pole beans,and a little wilted lettuce.

Cool
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