Prep 30 mins
Cook 1 hr 30 mins
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.
I didn't have horseradish on hand so I omitted it and I substitued more thiny sliced onions for my lack of bell peppers and it still turned out DEEELICIOUS! The pork shoulder was very tender and juicy and it was tangy, sweet and sour, with a hint of hot. Loved it!
I changed the recipe slightly to meet my families tastebuds and it was a huge hit. I cooked this on a hot Missouri day so I placed in the Crock Pot instead of the oven. My son is already asking for me to make it again.
This was very good! The sauce is tangy and sweet, alittle too sweet for us in the future will cut the honey way back. I probably will taste without the honey and go from there. I used home dried serranos for the chilli flakes and could only use 4 of those and it was perfectly heated for me. Husband would like it hotter, but then no one else could eat it. Since it was only the two of us I used two 1 1/2-2 inch pork loin chops but kept the sauce the same. No leftovers :) Was thinking "I wonder why kit didn't saute the bells with the onions and garlic", but Kit knows best:) Also I believe this could be done in a crock pot, after browning the chops. I did cook it for the one hour covered, but when I went and uncovered them they were done and almost falling off the bone. So, I probably will cut the time down next time. I served this over rice with steamed broccoli on the side. The sauce was good over the broccoli also :) Thank you Kit for posting this delicious recipe. Shirl