This baked pork steak recipe uses thick shoulder blade steaks, Original Dust, onion and broth. A covered oven braise softens the meat and makes pan juices for spooning over each portion. Allow a 10-minute rest before serving.
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
2 large bone-in pork shoulder blade steaks, about 1 inch (2.5 cm) thick and 2–2 1/2 lb (900 g–1.1 kg) total
4 level teaspoons (20 ml) Original Desert Dust
1 tablespoon (15 ml) neutral cooking oil
1 medium yellow onion, about 150 g, thinly sliced
1 1/2 cups (360 ml) unsalted chicken broth, heated, plus hot water if needed
Directions
Prepare the pork and pan. Heat the oven to 350°F (180°C). Pat the shoulder steaks dry and trim loose fat. Spread the onion in a metal baking pan large enough for both steaks in one layer.
Brown both sides. Heat oil in a skillet over medium-high heat. Brown pork for 2–3 minutes per side, in batches if needed. Transfer to a plate; it is not yet cooked through.
Season and cover. Season both sides with Original Dust, then set over the onion. Add hot broth around the meat, topping up with hot water to one-third to halfway up the steaks. Cover tightly with a lid or foil.
Bake until fork-tender. Bake 1 1/2–2 hours, checking after 75 minutes. Add hot water if nearly dry and re-cover. Cook until a fork enters easily and the meat yields to a gentle twist, extending in 15-minute intervals if chewy. Also check for at least 145°F (63°C), away from bone.
Rest and serve. Rest 10 minutes; at least 3 minutes are needed after reaching 145°F. Skim excess fat from the juices, remove bones and divide into four portions. Spoon over the soft onion and pan juices.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
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Choose pork shoulder blade steaks about 1 inch (2.5 cm) thick. They are broad, marbled slices from the shoulder and often contain a blade bone. This recipe uses two large steaks totaling 2–2 1/2 lb. Pork loin chops and tenderloin are different, leaner cuts; do not give them this long shoulder-steak braise.
HOW LONG DO PORK STEAKS TAKE IN THE OVEN?
Allow about 1 1/2–2 hours covered at 350°F (180°C) for the specified 1-inch shoulder steaks, with extra time if they remain chewy. Start checking at 75 minutes. The listed 2 hours 40 minutes total budgets 15 minutes preparation, 15 minutes searing and assembly, 120 minutes baking and 10 minutes resting. Thickness, pan fit and the particular cut affect the actual time.
ARE PORK STEAKS DONE AS SOON AS THEY REACH 145°F?
145°F (63°C) before removal from heat plus at least 3 minutes of rest is the safe minimum for intact pork steaks. Shoulder can still be chewy at that point. For this braised recipe, continue covered cooking until a fork slips in easily and the meat yields to a gentle twist. This is a tenderness check in addition to the thermometer check.
WHY COVER THE PAN, AND HOW MUCH LIQUID SHOULD I ADD?
A tight cover and shallow liquid let the shoulder braise without drying around the edges. Start with 1 1/2 cups (360 ml) broth, then add hot water only as needed for the pan to reach about one-third to halfway up the meat. Do not submerge the steaks. Replenish with hot water if the pan is nearly dry; the finished meat has browned surfaces, not a crisp dry crust.
CAN I SKIP SEARING OR USE LOIN CHOPS INSTEAD?
Searing gives the surface its browned color before the covered bake. Skipping it would leave paler meat and less browned flavor in the juices. Loin chops are not a like-for-like replacement because this recipe is designed for shoulder. For thinner shoulder steaks, begin checking tenderness earlier rather than following the maximum time automatically.
DOES THIS NEED MORE SALT, AND WHAT SHOULD I SERVE WITH IT?
Original Dust already contains salt, so use unsalted broth and taste the finished pan juices before adding anything else. Its current label also lists mustard; check the broth and seasoning packaging for other allergens. Serve with rice, mashed or fried potatoes, cabbage or a crisp salad to balance the rich pork and juices.
HOW DO I STORE, FREEZE AND REHEAT BAKED PORK STEAKS?
Refrigerate portions and juices in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days, or freeze sealed portions with some juices. Thaw in the refrigerator. Reheat covered with the juices until the center reaches 165°F (74°C), adding a little water if needed.
