How to keep pork from drying out?

Here are a few tips: Choose a pork cut that is thicker rather than thinner. Marinate the meat for at least an hour. Choose a marinade that has some type of acid in it to help tenderize the meat. (such as lemon, lime, vinegar) If you use a dry rub, make sure it has salt in it. This will help tenderize the meat and retain water. And most importantly don't overcook it. Test with a meat thermometer earlier than you think. Put the thermometer into the meat only, avoiding the bone. Pork should be cooked to 145°F.

What side dishes go well with pork steaks?

There are so many side dishes that would go well with pork but some that I recommend would be Parmesan Green Beans or Roasted Asparagus and Carrots . These can cook in the oven while you grill the pork. Or if you want a some quick stovetop side dishes, try my Charred Brussels Sprouts , Charred Broccoli or Blackened Green Beans and Marinated Broccoli.

Pork Steaks ⋆ Deb's Daily Dish

Description

These pork shoulder steaks are juicy and tender with a double layer of flavoring. Start with a savory, sweet and spicy marinade and finish with a dry rub of your favorite spices. They are easily cooked on your outdoor grill or on the stovetop.

Ingredients

Units Scale

2 1/2 pounds pork loin or shoulder steak, 3/4 inch thick, with bone

Marinade

1/3 cup low sodium soy sauce
1/4 brown or white sugar, regular or substitute
2 teaspoons garlic paste or powder
1 teaspoon ginger paste or powder
1 tablespoon olive or vegetable oil
1 tablespoon rice wine vinegar, or white, red wine, balsamic vinegars)
1-2 teaspoons chili sauce, optional for spiciness
1/4 teaspoon red pepper flakes, optional

Dry Rub

2 teaspoons granulated white or brown sugar, or sugar substitute
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon black pepper

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Instructions

Combine marinade ingredients and place in large bowl or plastic storage bag with the pork. Marinate in the refrigerator at least 1 hour, up to overnight.
Remove from refrigerator, drain and discard the marinade. Blot dry the pork steaks with paper towel.
Stir together the rub ingredients and pat into both sides of the pork.
For the outdoor grill - preheat over medium high heat. Grill each side of the pork steak for 4-6 minutes if they are thin. Grill 7-8 minutes per side if they are thicker. If they are getting too browned or charred, turn down the flame to low-medium and continue cooking until a meat thermometer registers 145°F.
Stovetop Method: Spray a large skillet or grill pan with non-stick cooking spray Heat pan over medium. Cook pork steaks on one side for 3-4 minutes. Flip over and cook another 4-5 until pork is cooked to 145°F.

Notes

*Add the chili sauce and red pepper a bit at a time to the marinade and the dry rub. You should taste it before adding more to make sure it's not too spicy.

*Remove the pork from the refrigerator about 20-30 minutes before cooking.

You can store leftovers in a container in the refrigerator for up to 3 days. Reheat in pan on low-medium heat on the stovetop for a few minutes until hot. Or freeze in an airtight container for up to 3 months and defrost overnight in the refrigerator.