Lemon Oregano Greek Pork Steaks

Boneless Greek pork steaks with lemon oregano pan sauce and fresh herbs

Lemon Oregano Greek Pork Steaks

Delicious Greek Pork Steaks are marinated in lemon, oregano, olive oil, mustard and some honey, making the meat tender and flavorful.

Course Main Course

Cuisine Greek

Prep Time 5

Cook Time 2

Marinating, up to 12

Servings

Calories 581kcal

Author by Jenny Skrapaliori Graves

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

The cut. I use boneless pork shoulder steaks about ¾ inch thick. Bone-in works too, add about 10 minutes to the covered roasting time.

Doneness. Unlike pork chops, shoulder steaks want to go well past 145°F. Aim for 195–200°F internal, when a fork slides in with no resistance. If they're tough, they need longer, not shorter.

Keep liquid in the pan. There should always be some sauce in the bottom at the end of cooking. Make sure you add the full 2 cups of stock in the beginning of cooking. If there is no sauce left in the bottom during the uncovered stage, add a ⅓ cup of stock in the pan.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition