Pan-Seared Pork Steak Recipe

Pan-Seared Pork Steak Recipe

My pan-seared pork steak recipe yields juicy and FAST steaks with very little effort. The savory glaze takes it to another level. Steak nights in our house don’t typically stray far from the classics. However, my not-so-traditional pork steak always makes a welcome change from beef.

For this particular recipe, I seared the pork in a sizzling hot skillet and finished it with a simple pan sauce to instantly transform this humble cut into a gourmet dinner. It’s a simple yet impressive dish that my family absolutely raves about and requests on a bi-weekly basis.

Servings: 4

INGREDIENTS

2 tablespoons oil I use avocado oil
4 pork steaks 4-6 ounces each
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic minced
1/2 cup chicken broth
1/4 cup Worcestershire sauce
1 tablespoon brown sugar

STEPS

1) Season both sides of the pork steaks with salt and pepper.

2) Heat a skillet or frying pan over medium-high heat and add the oil. When the oil is hot, add the pork steaks to the skillet. Sear them for about 4 minutes on each side or until they develop a nice brown crust.

3) Remove the pork steaks from the skillet and set them aside.

4) In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Pour in the chicken broth, Worcestershire sauce, and brown sugar. Stir the mixture well and let it simmer for a few minutes to reduce and thicken slightly.

5) Return the seared pork steaks to the skillet and let them simmer in the sauce for another 1-2 minutes, ensuring they are fully cooked and the sauce has coated them nicely.

NOTES

TO STORE: Let the leftover pork steaks cool to room temperature, then store them in an airtight container in the fridge for 3 to 4 days.

TO FREEZE: Place the cooled steaks in a resealable plastic bag or airtight container, label them with the date, and store them in the freezer for 2 to 3 months.

TO REHEAT: Gently reheat the leftovers in a skillet over medium-low heat or in a baking dish in a 375ºF oven. Add a splash of chicken broth, then flip occasionally until the steaks are heated through.