- There are a few different ways you can cook a pork shoulder blade steak. While some people will cut the meat into thin slices for skewers, others will prefer grilling the steak as is. Cooking a pork shoulder blade steak is very flexible, allowing you to add whatever marinade, fruits, or vegetables you and your guests prefer.
Pork Shoulder Blade Steaks Grill Foil Chopped
Vegetables or Fruit
Your Favorite Sauce or Marinade
- Set up an area for you to organize your pork shoulder blade steaks. Have separate pieces of foil laid out that are large enough to be wrapped around each pork shoulder blade steak.
- Chop your choice of vegetables into very thin slices and put them to the side. Minced garlic or shredded carrots are a couple of examples for what you can use. Vegetables that are soft or already cooked, like diced tomatoes or roasted chilies are fine as is. If the sauce you're using is thick, add some liquid such as a vinaigrette, lemon juice, or orange juice.
- Sear both sides of the pork shoulder blade steak for 1-2 minutes on direct heat.
- Lay each steak on its own piece of foil and spread the sauce or marinade over the steaks. Top with the chopped vegetables or fruit. You can use between 1/3 cup to 3/4 cup of sauce or marinade on each individual steak.
- Seal each piece of foil tightly by crimping the foil together on top. Let there be air space between the steak and top of the foil.
- Place the foiled steaks on a cooler part of the grill that isn't on direct heat. They will need to cook for about 20 minutes. Check one packet to see if it is thoroughly cooked. It could take up to 30 minutes depending on the size of the steaks.
Neely's Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
- Combine all of the sauce ingredients in a large saucepan or Dutch oven.
- Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
- Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
- Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.
½ cup extra virgin olive oil shopping list
3-4 cloves garlic, smashed shopping list
2 sprigs Fresh rosemary shopping list
3 sprigs Fresh thyme shopping list
kosher salt to taste shopping list
fresh cracked pepper to taste
INGREDIENTS FOR THE SAUCE :
2 cups Madeira shopping list
2 cups merlot shopping list
1 cups veal stock shopping list
1 spring Fresh rosemary shopping list
2 ea., bay leaves shopping list
4 shallots, finely chopped shopping list
½ cup leeks, white part only, chopped shopping list
½ cup mushroom scraps, chopped shopping list
½ cup carrot, chopped shopping list
1 Tbsp. black peppercorns shopping list
8 oz. unsalted butter shopping list
½ cup nicoise olives, seeds removed and halved shopping list
kosher salt to taste
- In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
- In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
- Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 140 degrees. Serve immediately with the olive and red wine sauce.
- You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.
4 lbs pork shoulder steaks (about 1-inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 large green bell pepper, seeded and sliced
1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)
1 3/4 cups ketchup
2/3 cup honey
1/2 cup cider vinegar
1/4 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 lemons, juice of, fresh
2 tablespoons mustard powder (can use a little more)
2-3 teaspoons bottled horseradish sauce
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Season the steaks with seasoning salt or white salt and pepper.
- Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
- Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
- Top the steaks with green bell pepper slices.
- In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
- Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
- Pour the sauce over the browned pork steaks in the baking dish.
- Cover tightly with heavy foil.
- Bake for 1 hour.
- Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
- Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
- Skim off any fat from the top of the sauce.
2 shallots peeled and finely chopped
4 Cloves Garlic peeled and finely chopped
50 g Butter
10 Prunes or dried figs or apricots, roughly chopped
Pistachio roughly chopped
Basil washed and roughly torn
10 sage leaves roughly chopped
Good handful coarse breadcrumbs
Balsamic vinegar about a tablespoon
1 tablespoon best quality Olive Oil
Sea salt and cold pressed Olive Oil
1 tablespoon Olive Oil
6 sprigs Sage
3 Cloves Garlic peeled
Extra Virgin Olive Oil
- 1. Butterfly the pork so you have one large strip of pork and use a sharp knife to score into the meat being careful not to cut right through the meat.
- 2. Season the meat generously with pepper.
- 3. Heat the knob of butter in a pot and gently sauté the shallot and garlic until almost transparent but without colour.
- 4. Add the shallot and garlic to a large mixing bowl; add the coarse breadcrumbs, prunes, pistachio nuts, basil and sage, and finally splash in the balsamic and a little olive oil.
- 5. Use your hands to mix all the ingredients together and then press the stuffing into the score marks in the pork. Be sure to spread the stuffing evenly or the pork will not cook evenly. Roll the pork with your hands and do this tightly but not so tight that you squeeze all the stuffing out. Use some butcher string to secure the pork so it keeps it shape whilst cooking. Season the pork well with cracked pepper.
- 6. Heat a tablespoon of olive in an ovenproof pan. Once hot seal the pork until nice and golden in colour on all sides and pop into the oven at 180 degrees Celsius for about 80 minutes basting every 5-10 minutes to keep the pork nice and moist. If the pork is starting to colour too much cover with foil and continue to cook.
- 7. Once cooked remove from the oven and allow to rest for at least ten minutes, you can cover the pork with foil to stop it from going cold.
- 8. Slice the pork into inch thick pieces.
- 9. Dress the cannellini beans with a little vinegar, extra virgin olive oil, salt and pepper.
- 10. Arrange the cannellini beans with the pork and drizzle a few of the roasting juices over the top and serve immediately.
- Pop the beans into a pot large enough to comfortably hold the beans, cover with water so the level is about 3-4cm above the settled beans. Add the halved tomato, sage and the garlic.
- Bring to a boil and reduce to a gentle simmer, cook until the beans are soft (around 40 minutes) and be sure to skim the surface for any nasties.
- Once the beans strain the beans but leave a little of the cooking water, by a little I mean about 1/20th of the water.
- Put the beans and the liquid into a flat tray and drizzle in about a tablespoon of extra virgin olive oil and allow to cool.
- This is a very mild and somewhat sweet sauce. I put it on one pork shoulder blade steak but there is enough to cover two steaks. This recipe is very versatile, so if you want to spice it up, you can. I did not want to call it a BBQ sauce since it has no "smokey" flavor in it. Cooking more steaks may take additional time to cook in the crockpot.
1 pork blade steak
1 cup undiluted tomato soup (about 3/4 can)
3-4 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons beer
4 tablespoons Heinz Chili Sauce
- Mix sauce ingredients together.
- Refrigerate for at least one hour before using.
- Trim excess fat from pork steak.
- If possible, cut it in half.
- Put half of the pork steak in bottom of a crockpot.
- Spread some of the sauce on top of the steak.
- Lay the other half on top of that.
- Pour the remainder of the sauce onto the steak.
- Cook on high for 2 hours.
- Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.
PORK STEAK RECIPE 2
2 tablespoons canola oil
4 pork steaks
salt and pepper
1 large onion, chopped
1 cup fresh mushrooms, sliced or
2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce
- Preheat oven to 350 degrees.
- Heat oil in large skillet over medium-high heat.
- Brown steaks on each side.
- While browning, season steaks with salt, pepper, and garlic powder.
- Transfer steaks to a 9x13 inch casserole dish.
- Sauté the onions and mushrooms in the same skillet.
- Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
- Pour sauce over steaks.
- Cover dish with aluminum foil.
- Bake in preheated oven for 90 minutes.
1 tbsp. Dijon mustard
1 tbsp. salad oil
1/2 tsp. salt
4 pork loin, blade, rib, or sirloin chops, each 1 inch thick
Parsley sprigs for garnish
- About 45 minutes before serving: Peel, pit, and chop 2 peaches. Peel, halve, and pit remaining 2 peaches; set aside.
- In 1 quart saucepan over medium high heat, heat chopped peaches, mustard, salad oil, salt, and 2 tablespoons honey to boiling, stirring occasionally. Reduce heat to low; cover and simmer 5 minutes. Remove cover and cook 5 minutes longer, stirring occasionally.
- Preheat broiler if manufacturer directs. Arrange pork chops and peach halves, cut side down, on rack in broiling pan. Spoon half of cooked peach mixture over pork chops; brush peach halves with some honey.
- Place pan in broiler at closest position to source of heat; broil 10 minutes. Turn pork chops and peach halves; spoon remaining peach mixture over pork chops and brush cut sides of peaches with honey. Broil 8 minutes longer or until chops are fork tender.
- With pancake turner, remove broiled peaches to cutting board. Cut peach halves into fans; starting close to stem end, cut each peach half lengthwise into 7 or 8 thin slices. Spread slices to form open fan, being careful to keep peach halves intact.
- Arrange pork chops and peach fans on platter; garnish with parsley sprigs. Makes 4 main dish servings.
- There are three kinds of pork chops: center cut, blade cut and rib. And the greatest of these is rib. This recipe will work with any of them, and they will all be delicious, so if you don't have rib chops, don't worry about it; go ahead anyway.
- If you have time, I recommend that you brine the chops. Modern pork doesn't have nearly as much fat in it as it used to. The 2,000 pound hogs have been replaced with 200 pound athletic piggies that can run the mile in less than four hours.
- Brining, which we also recommend for other cuts of pork and poultry, makes the meat much juicier and more flavorful than it would be otherwise.
- To brine the chops, dissolve 1/4 cup of salt in water in a 1/2 gallon zip lock bag, put in the chops, squeeze out the air, and put the bag in the fridge for an hour. If you don't have time to brine the meat, don't worry about it; maybe plan that the next time.
- While the meat is brining, get out two plates and one fairly wide bowl. Also, a cookie sheet will be handy with a wire rack to lay the chops on after you coat them and before you cook them. You can also use the cookie sheet and rack to keep the finished chops warm in the oven if you cook them ahead of time.
- Put two eggs in the bowl with a splash of milk and mix them up with a fork or wire whisk. Put flour on one plate and crushed soda crackers on the other. You will need 30 or 40 crackers, depending on how many chops you will be fixing.
- After you take the chops out of the brining bag, rinse them off and pat them dry with paper towels. Sprinkle them with a little garlic salt and pepper and you're ready to go.
- Spear a chop with a fork and dredge it first in the flour, then in the egg mixture, and lastly in the cracker crumbs. Lay it on the rack and do some others. As you can see above, you will only be able to fry three or so at a time.
- While the coating on the first batch sets up a little, heat some vegetable oil (about 1/8 inch in the pan) until it's shimmering, but not smoking. If you can measure the temperature with an instant read thermometer, the oil should be about 320 degrees F. (I don't know why we bother to say "F". If it was 320 degrees C you would be looking for another place to live by now.)
- Anyhow, when the oil is ready fry the chops 5 or 6 minutes on each side, so they are golden brown like the photo. Don't cook them until they are dark brown or black. That's a different dish...
- If you need to, you can keep them warm in a 250 degree oven for quite a while and the coating will stay crisp. Man, that crisp delicious coating with the tender, juicy chop inside makes my mouth water just thinking about it.
- The top photo shows the chops being served with mashed potatoes, gravy, and green beans & onions.
- This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it,” writes Bonnie Schiltz of Oakley, Kansas. Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon ground nutmeg
1 bay leaf
- Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.
- Transfer to an 8-in. square baking dish coated with cooking spray. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt; bring to a boil. Pour over pork.
- Cover and bake at 350° for 15-20 minutes or until a meat thermometer reads 160°. Discard bay leaf. Yield: 4 servings.
COOK , SERVE , EAT WELL AND ENJOY ! ! !