Have you ever tried Greek Pork Steaks? The marinade includes lemon, oregano, olive oil, mustard and some honey, making the meat tender and flavorful. Lemon and honey are a perfect combination. The lemon cuts the richness of the pork while the honey caramelizes and chars. Enjoy these delicious pork steaks with rice, pasta, mashed potatoes, tomato salad, or boiled greens.
If you love these Greek Pork Steaks, you will also love this Homemade Traditional Greek Pork Gyro or Pork Skewers With Yogurt Lemon Sauce!
What is a pork steak?
A pork steak, also called Boston butt or pork blade steak is cut from the shoulder part of the animal. They are considered a cheaper cut and can be tough due to their high collagen content. They are best cooked slow and long, simmered in a sauce.
Why this recipe sings
Lemony and tender, these Greek pork steaks are full of tangy brightness.
This recipe is a simple yet delicious way to prepare versatile and cost-effective pork shoulder.
The pork steaks make great leftovers. The lemon oregano sauce is terrific with pasta and lots of grated parmesan. Slice and wrap the meat in a pita with garlic aioli or over a leafy, crunchy salad. There are no boundaries on how to enjoy them.
Here is what you need
- Pork steaks. Also called pork blade steaks or boston butt, they are slowly cooked in the lemony broth and come out tender and delicious.
For the marinade
- Dijon mustard. I love the spicy note Dijon gives to this pork steak recipe. You can substitute it with your favorite mustard or ground mustard.
- Honey. It caramelizes and chars the fat with delicious results!
- Lemons. Juiced and zested, they add brightness to the pork steaks.
- Dried oregano and dried thyme.
- Extra virgin olive oil.
For roasting
- Chicken stock. You can also use vegetable broth or water.
- Garlic head. More garlic is always better!
You also need
- Sea salt, freshly ground pepper(not shown above), and chili flakes for serving (optional).
How to make Greek pork steaks
Add all the marinade ingredients to a large roasting pan. Mix well and add the pork steaks. Rub the marinade all over the pork steaks, cover and refrigerate from one hour up to twelve hours.
When it is time to cook
Preheat the oven to 190°C / 374° F.
Pour the stock, garlic cloves, and herbs over the steaks, mix lightly, cover again well with aluminum foil, and roast for one hour.
Remove the aluminum foil and roast for 30 minutes up to an hour. The chops will start getting golden and caramelize, so halfway flip them to get golden on the other side.
Serve the pork steaks with a generous amount of sauce on the side.
Side dishes for Greek pork steaks
Many great side dishes pair well with pork steaks. Here are a few ideas:
- Mashed Potatoes – creamy mashed potatoes are always a crowd-pleaser and make a great side dish for pork steaks.
- Garlic parmesan roasted potatoes – a perfect side dish for the steaks with plenty of lemony gravy.
- Rice – make fluffy basmati rice and pour over it the lemony sauce for a terrific side dish.
- Spanakorizo – rice with spinach and lemon is a classic Greek dish that goes well with this recipe.
- Greek lettuce salad – this fresh salad with crunchy lettuce, cucumbers, and a tangy vinaigrette is a great way to balance out the richness of the pork steaks.
- Roasted Cauliflower Steaks – they are always perfect for roasts, chicken, burgers or a big leafy salad.
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Lemon Oregano Greek Pork Steaks
Ingredients
- 3.5 lbs pork steaks 1.5 kg.
For the marinade
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2-3 lemons juiced and zested
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
For roasting
- 2 cups chicken stock
- 1 garlic head
You also need
- sea salt
- freshly ground pepper
- chili flakes for serving, optional
Instructions
- Mix the olive oil, a teaspoon of sea salt, freshly ground pepper, dijon mustard, lemon zest, lemon juice, oregano, thyme, and honey in a large roasting pan. Add the pork steaks to the marinade and massage the meat well to get to every nook and cranny.If you have time, cover them with aluminum foil, refrigerate and let them marinate for up to 12 hours. 3.5 lbs pork steaks ⅓ cup extra virgin olive oil 2 tablespoons Dijon mustard 1 tablespoon honey 2-3 lemons 1 tablespoon dried oregano 1 tablespoon dried thyme sea salt freshly ground pepper
When ready to cook
- Preheat the oven to 190°C / 374° F.Pour the stock and crushed and peeled garlic cloves over the steaks, mix lightly, cover again well with aluminum foil, and roast for one hour. 2 cups chicken stock 1 garlic head
- Remove the aluminum foil and roast for 30 minutes up to an hour. The steaks will start getting golden and caramelize, so halfway flip them to get golden on the other side.
- Serve the pork steaks with a generous amount of sauce on the side.
Notes
Nutrition
I absolutely love the Greek Pork Steaks recipe! They were a hit at our family dinner, and we served them with some fresh tzatziki and pita bread. Thanks a bunch for sharing this delicious and flavorful recipe – it’s become a household favorite! 🍖🥙👌😋
It is so hard to cook pork and keep it moist, these came out juicy and so packed with flavor!
Wow! This marinade added so much flavor! The pork turned out incredible. This will definitely be a regular dish in my rotation.
I am salivating here! Your pork steaks look amazing! The color, caramelization, and those Mediterranean flavors tell me this is a win win. Well done! ❤️ 😍
These pork steaks look very flavorful. Sounds like my kind of meal! Excited to give them a try!
This is my new favourite pork recipe. The steaks came out really tender and so flavourful! Plus this recipe is so easy to make!
My whole family loved this pork recipe! Great flavor from the herbs, I used stone ground mustard instead because it was what I had on hand and it came out delicious.
My mouth was literally watering reading this recipe so I just HAD to make them. These pork steaks turned out wonderfully. A new fave!
I love coming to your blog. Not only the pictures are so appealing but make me hungry all the time. Besides that, your recipes are super easy to follow. These pork steaks are to die for! Thanks for the recipe and the inspiration.
These pork steaks look so good! I am so excited to try them tonight, thank you so much for sharing this recipe!
Going to prepare these for guests on Sunday. Silly question maybe but please tell me – how thick do I cut the steaks , 1/2″, 1″ ?
Cheers,
Hi Sharon,
That’s a legit question! I always go with what my butcher does, so the pork steaks are around 3/4 of an inch, about 1.7 cm / 17 millimeters thick approximatelly. They also shrink as they cook.
I hope you enjoy the pork steaks, we love this recipe and make it often! It also works with pork chops and lamb steaks.
x Jenny
Thanks for responding to my question so quickly Jenny.
These were absolutely delicious! My son in law isn’t a big fan of pork but he loved them! I only had 2 lemons on hand and it was the perfect amount. So tasty and tender, it ticked all the boxes.
Appreciate you sharing this, it will def be on regular rotation.
That is wonderful to hear Sharon! Thank you so much! x Jenny
You say “add garlic, stock and herbs”. What herbs? All i can see is dried thyme and oregano, which was added in the marinade
Hi John, You are right, it is just a typo that we will fix asap. Thank you for catching that. x Jenny
I was fasting so I couldn’t taste them. However, I typically cook Cuban pork chops for my husband and he refuses to try anything else. He asked for seconds and thirds. He wants them again today!!!
Hi Jessica,
Thank you! It is so nice to read your comment.
You made my day! x Jenny
Is it possible to use boneless pork chops.
Hi Joelle!
Yes, you can! Use the same method, but make sure they are not thin pork chops and you are good to go!
x Jenny