ElfyOf course, I wont judge those who prefer the neck, or other fatty pork parts, but of course, there is no doubt that much more tender steaks are obtained from fat-filled pieces than from less fatty ones, such as the chop.
But… I say, that a very, very tasty and juicy steak can be obtained from any piece of meat. This is only my opinion, of course.
Today recipe I will make in this way, as I used to do, to get a juicy pork steak.
How To Make Juicy And Tender Pan-fried Pork Steak At Home
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 5 min | 20 min | 10 min | 35 min |
So look closely at the image below. Focus especially on those cut slices. You will see a juicy flesh, of a pale pink, which I tell you is very tasty. And is also tender, so tender that anyone who like the more the fatty pork steak, I am sure will love this one too.
I’m sure there have been such steaks, sometimes, in your kitchens as well.
I’m afraid, however, that sometimes some hard, dry stuff came out. Well, the purpose of this recipe, is to help you get the same appetising result, as I do, a juicy, tender and tasty pork steak. The effort you will put in will be minimal. But a little more patience is needed. I can’t give you patience, but believe me, will worth every minute of work.
Ingredients
Instructions
Dry the pork chops with bone with absorbent kitchen towels and then prick them in a few places with a fork.
Place the pork chop slices in a deep saucepan or a ziplock bag.
Mix lemon juice, wine and water. Add the coarse salt and mix well until dissolved.Pour the marinade over the meat and make sure it covers well. Cover the pan with the lid / foil or close the ziplock bag and place it into the fridge for a minimum of 4 hours, ideal overnight.
During the marinade, turn them several times, turning the pork chop slices from one side to the other.
After 4 hours remove the slices of pork chop from the marinade and dry them well with paper towels.
Place the meat on a chopping board / tray, plate and let the slices rest, not overlapping, for at least 1 hour, to return to the kitchen temperature.
After 1 hours heat the pan over medium-high heat.
For start, place the pork chop slices in the pan with the fat side down. They wont sit in that position by their own, so you will need to keep them with a tongue, until the fat starts to sizzle. In this phase, which lasts about 2-3 minutes, try to melt as much of the fat layer as possible.
After you get some fat in the pan, place the pork chop slices with one side down. Not for long, just 1 minute.
After a minute, turn the pork chop slices on the opposite side. You will see, they already have reddish marks on the side that was in the pan. Let the chops cook for 1 minute on this side as well.
After both sides of the pork chop slices are sealed by browning, reduce the heat to medium.
Place the slices with the bone side down and keep them like this for 2-3 minutes.After making sure that the bone is cooked, place the slices of meat back in their natural position. Every minute turn the pork chop slices on the opposite side. Repeat this 8-10 times. In this way, they will be cooked over medium heat for another 8-10 minutes.
After cooking for 8-10 minutes or, more precisely, when the meat reaches the internal temperature of 58 ° C inside (measured in the thickest part, without touching the bone), turn off the heat and pull the pan aside.
The heavy cast iron skillet will keep the temperature high enough to cook our steaks to the end. Now add the butter, the pressed or grated garlic cloves and a small bunch chopped fresh parsley to the pan. Season the meat with freshly ground pepper, in abundance.
Gently tilt the pan and, with a large spoon, take the melted butter and pour it over the pork chop slices. Turn on the opposite side and repeat. Let the steak slices rest in the pan, for 7-8 minutes. During this time, sprinkle them a few more times with melted butter full of flavours. During the rest, the meat will continue to cook until it reaches the internal temperature of 63-70°C (as you prefer). At 63°C it will obviously be juicier than at 70°C and the internal temperature of 63°C (145°F) is considered safe for consumption.
Serve with a salad or your favorite garnish and enjoy a wonderful steak! If you follow the recipe, you will come out exactly the same next time.
Enjoy, Good Appetite!
