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.
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.
- 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.
Lemon Oregano Greek Pork Steaks
- 3.5 lbs pork steaks 1.5 kg.
For the marinade
- ⅓ cup extra virgin olive oil
- 2 tablespoon Dijon mustard
- 1 tablespoon honey
- 2-3 lemons juiced and zested
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 cups chicken stock
- 1 garlic head
You also need
- sea salt
- freshly ground pepper
- chili flakes for serving, optional
- 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.
When ready 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 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.