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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 4 votes

Oven Baked Pork Steaks

Want juicy baked pork steaks in the oven in under 30 minutes? This marinade and technique get you the best result.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Main
Cuisine: American
Servings: 6
Calories: 293kcal
Author: Mimi Harrison
Cost: £1.05

Ingredients

  • 6 pork steaks
  • Zest of half a lemon
  • 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 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

  • Marinate for at least 30 minutes, but 2 to 24 hours will give you noticeably better tenderness and flavour depth.
  • Bring your steaks to room temperature before cooking so you get a proper sear without overcooking.
  • Use half a stock cube for the pan liquid as the marinade is already well seasoned.
  • Cast iron or stainless steel only as you need a pan that can go straight in the oven.
  • Always rest the steaks before cutting to lock the juices in.
  • Pull them out at 140°F as the internal temp will carry over to 145°F while resting.

Nutrition

Calories: 293kcal | Carbohydrates: 5g | Protein: 27g | Fat: 18g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Vitamin C: -9mg | Iron: 4mg