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juicy, fully baked pork chops in a skillet that were baked in the oven and topped with fresh parsley all on a blue background
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5 from 2 votes

Juicy Baked Pork Steak Recipe

Looking how to cook juicy pork steaks in the oven? With only 15 minutes in the oven, this baked pork steak recipe is a winner.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Main
Cuisine: American
Servings: 6
Calories: 606kcal
Author: Mimi Harrison
Cost: £1.05

Ingredients

  • 6 pork shoulder steaks 900g (£5.98)
  • Zest of half a lemon £0.30
  • Optional fresh parsley to top

Cupboard essentials

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp italian seasoning
  • 2 tbsp worcester sauce
  • 1 tsp Dijon mustard
  • 1 tsp coarsely ground black pepper
  • 2 tsp sea salt
  • 1 tsp honey
  • 100 ml chicken stock, ½ a cube
Metric - US Standard

Instructions

  • To a ziplock bag, add the pork shoulder steaks and oil into the bag. Next, add every ingredient except for the optional fresh parsley and chicken stock. Seal the bag and use your hands to incorporate and mix the seasonings, ensuring everything is evenly coated.
  • Place in the fridge for preferably a minimum of two hours, up to 24 hours. If you’re in a real rush, 30 minutes can be sufficient.
  • When it’s time to eat, preheat your oven to 200°C/ 400°F.
  • Place a cast iron pan over a high heat and allow to preheat. Once the pan is piping hot, add the shoulder steaks in to sear. Fry undisturbed for around 4 minutes, then rotate and turn the heat off.
  • Pour the chicken stock into the base of the pan, then place the pan into the oven for 12-15 minutes.
  • Allow the baked pork steaks to rest for 5 minutes before topping with black pepper and fresh parsley.

Notes

  • The longer you marinate the steaks, the better they will taste and more tender they will be.
  • Bring the steaks to room temperature before cooking. This makes for the best sear!
  • I use half a stock cube to prevent the pan sauce from being too salty, as we add lots of salt already in the marinade.
  • Don't worry if you have to nestle the steaks into the pan/if it seems quite crowded, they shrink as they cook.
  • If you’re using fine salt instead of sea salt, reduce to 1 tsp
  • Always rest your pork steaks before serving.
  • Use a cast iron pan if possible as this is the best for heat distribution.

Nutrition

Calories: 606kcal | Carbohydrates: 4g | Protein: 98g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 1128mg | Potassium: 1705mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 4mg