Best 9 Pork Steak With Spring Onion Glaze Recipes

PORK STEAK

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and onion powder. Pat the pork steaks dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.
• Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Cook for 3-4 minutes on the first side, then flip and cook 3-4 minutes more. Remove from the pan and repeat with the remaining pork steaks. Set aside on a plate and make the gravy.
• Reduce the heat to medium heat and add the butter. As soon as the butter has melted, add the onion to the pan and stir. Cook for about 5 minutes, stirring occasionally until softened and cooked through.
• Sprinkle the flour over the onion and stir until evenly coated. Then, one big splash at a time, add the beef broth, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Add the Worcestershire sauce and whisk to combine. Allow to simmer, 3-4 minutes, until slightly thickened. Remove from the heat.
• Serve your pork steaks with a ladle full of gravy and enjoy.

STICKY GLAZED PORK WITH SPRING ONION COUSCOUS

Steps:

• Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
• While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
• Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.

GRILLED PORK STEAK WITH MUSTARD GLAZE

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
• Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
• Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
• Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
• For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
• Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.

DELICIOUS ASIAN-GLAZED PORK STEAKS OR PORK CHOPS

Steps:

• Set oven to 325 degrees F.
• Grease a 13 x 9-inch baking dish.
• Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish.
• In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce.
• Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce.
• Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake).
• Serve with cooked rice.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS

Steps:

• Preheat the oven to 450 degrees F.
• In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
• Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
• Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
• Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
• Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

BAKED PORK STEAKS

Steps:

• Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
• Rinse and pat dry your pork steaks.
• Apply by brushing olive oil over the pork steaks, then season using the steak seasoning. Place pork steak on the baking sheet.
• Bake at 400°F (205°C) for 15-18 minutes. (Optional) Next, broil on high for 2 minutes to get a nice sear.
• Check the temperature using an instant-read probe - the safe temperature is 145°F (63°C). Allow to rest for 5 minutes, serve, and enjoy!

PORK STEAK WITH ONION GRAVY

Steps:

• 1. Season the steaks with salt and pepper. Add oil to large skillet. Sear the steaks on both sides. Pour two cups of beef broth over the steaks. Let cook 15 minutes turning the steaks once. Pour another cup of beef broth over the steaks and add the onions and garlic. Let cook another 15 minutes turning steaks once.
• 2. Pour the remaining beef broth over the steaks. Cook until steaks are nice and tender and falling off the bone probably another 15 to 20 minutes. Watch the stock and make sure it doesn't dry up adding some water if needed. Mix the flour into the sour cream.
• 3. When the steaks are done remove them from the pan and whisk the sour cream mixture into the stock. Stir until well incorporated. Taste and adjust for seasoning. Server over the steaks

PORK TOP LOIN ROAST WITH ASPARAGUS, SPRING ONION AND BUTTER LETTUCE

Steps:

• In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
• In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
• Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

PORK STEAK AND ONIONS

Steps:

• Season both sides of pork steaks with salt, pepper and garlic powder to taste.
• Spray electric fry pan or very large skillet with cooking spray.
• Heat to 375 degrees.
• Brown both sides of steak.
• When meat has been browned and starts to stick a bit, add two cups water.
• Cover.
• Cook for 15 minutes.
• Turn.
• Add water as it slowly cooks down.
• Always scraping up browned bits.
• Cook another 15 minutes, turning if necessary.
• Cover all the meat with onions.
• Add water again to keep level at 1/2 inch or so.
• Cook 15 minutes, turn meat, poke onions into liquid.
• Add more water if necessary.
• Keep cooking until onions are cooked all the way down, almost carmelized.
• Let liquid cook almost all the way down, again.
• Add just a cup of water.
• Scrap all bits and remove from pan.
• Serve with onions and juice on top.