I was leafing through an OLD (2015) COOK’S COUNTRY magazine and ran across these amazing looking pork chops with a side of white baked beans that was just calling my name repeatedly until I finally tried them. What took me so long?? is all I can say. This yummy, flavorful meal will get repeated regularly at our house.
I did adapt the pork steaks to being done inside as our weather has stayed colder than I want to deal with for preparing a meal using the grill, but you could easily grill these instead 😀 You can also make these spicier or milder to taste without compromising their flavor.
MONROE COUNTY STYLE PORK STEAKS adapted from COOK’S COUNTRY
FRESH ground sea salt and black pepper, to taste
1 tablespoon QUALITY paprika
1/2-3/4 teaspoon cayenne pepper, to taste
1 tablespoon cornstarch
8 bone-in blade cut pork steaks, 1/2 inch thick, fat snipped if necessary to prevent curling
- Generously season pork steaks on both sides with FRESH ground sea salt and black pepper.
- Combine cayenne and paprika in a small bowl, mixing well. Reserve this half for the sauce.
- Transfer half of the cayenne mixture into another small bowl and add cornstarch.
- Sprinkle cayenne cornstarch mixture evenly over pork steaks on both sides.
- This is where you need to make a choice – indoors or outdoors – charcoal or gas. I used a cast iron griddle pan over a gas burner. Make sure your grill or griddle pan is well oiled.
- Over medium high heat sear chops 3-5 minutes without moving them.
- Flip chops and repeat on second side 3-5 minutes more until they register 140°.
- Transfer chops to a deep platter, pouring sauce over chops and turning to coat well.
- Tent with foil and allow chops to rest for 5 minutes.
- Serve and Enjoy.
8 tablespoons butter
1/2 cup white wine vinegar
Reserved spice mixture
- Heat butter in small saucepan over medium low heat 4-5 minutes, swirling frequently until butter turns dark golden brown and has a nutty fragrance.
- Add reserved spice mixture, cooking 30 seconds or so until fragrant.
- Add vinegar carefully as it WILL bubble up and bring to a quick simmer.
- Remove from heat and allow to cool slightly, but not enough that the butter solidifies.