Our Berkshire Boneless Pork Coppa Steaks are a juicy departure from your normal steak fare, with a fresh, exciting slaw of mustard, celery, fennel, and apple to pair.

Servings: 2

INGREDIENTS

1.2 lbs Berkshire Pork Thick Coppa Steaks, Thawed
Coast Salt to Taste
1 Tbs Freshly Ground Black Peppercorns

Pork:

1 tsp. Bad to the Bone Pork Seasoning
1 Tbsp. Canola Oil

Slaw:

1 Cup Celery, thinly sliced ¼”
½ Cup Shallots, thinly sliced
1 Cup Green Mango, julienned
1 Cup Fennel, thinly sliced ¼”
½ Cup Parsley Leaves
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Canola Oil
1 Tbsp. Whole Grain Mustard

STEPS

1) Pat Coppa Steaks dry with paper towels; rub with Bad to the Bone seasoning, salt and pepper and place on a platter.

2) Heat a large skillet over medium-high heat with oil. Add Coppa Steaks. Cook until nicely browned, about 3-4 minutes on each side or until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 135°F for medium-rare or 145°F for medium-well.

3) Remove from heat and set aside to rest for 5 minutes.

4) Prepare the slaw. In a large bowl mix together vinegar, oil, and mustard. Add remaining salad ingredients and toss together until salad is evenly dressed.

5) Serve Coppa steaks with slaw on the side.

NOTES

USDA recommends cooking pork to a minimum internal temperature of 145°F