Tangy Sweet and Sour Pork Shoulder Steak Bake
photo by Megan F.
- Ready In:
- 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.
Questions & Replies
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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
Thank you so much for sharing this recipe. DH and I recently had our first pig butchered, 238 lbs of the best pork. However, I was having a problem with the pork shoulder steaks, and we have alot. Coming from the northeast coast ( now homesteading in rural Missouri) I had not become aquainted with that cut of the other "white" meat. Tried another recipe, just didn't do it for me, great flavor, just too tough. I figured braising was the key. Researched Zaar and found your recipe. WOW, the flavor and so tender. The only addition was I added some brown sugar to the sauce as the vinegar was a little too tangy for my taste buds and I threw in some peeled and guartered potatoes. Thanks again Kittencal, this is a keeper for us. Leslie
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