On my weekly trip to the farm stand on Sunday morning I was surprised to not only find Pastured Pork, but several different cuts. I ended up leaving with a bit of everything (except the sausage because I was unsure what was added) and a determination to find ways to enjoy it. So with my Pork Belly brining in the fridge for a couple days (I will share my experience making bacon later) I set out to conquer some Pork Steaks.
I was pleasantly surprised with the outcome! These turned out great and I will be picking up some more of this cut when I got to the farms stand this Sunday. I hope you enjoy!
Smokey Mustard Pork Steaks with Mushrooms
1.5lb Pork Steaks (I had 2- .75lb steaks)
2 Tbsp Onion Powder
1 Tbsp Paprika
1 Tbsp Mustard Powder
1/4 tsp Salt
4 oz White Mushrooms
1/2Tbsp+3 Tbsp Grass Fed Butter
1 C Chicken Stock or White Wine
In a small bowl, combine onion powder, paprika, mustard powder and salt.
Heat 1/2 Tbsp butter in a large cast iron skillet.
When the skillet is very hot, sear the pork steaks for 3 minutes on the first side and 2 minutes on the second side.
145 degree internal temperature is safe to consume, which can still be a bit pink). The sauce will be nicely reduced. Plate and enjoy!