Thursday, November 16, 2017

Jezebel Pork Steaks

Gotta get pork steaks in before winter! Slave was trying to come up with a different sauce. Tried to mix horseradish with mustard and pineapple. After working in some brown sugar, a quick check on the internet found just this same sauce! Called “Jezebel”, who would have thought?

The secret to juicy pork that is more like the texture of ham than chewy pork chops,is to cook it backwards! Low and slow in oven then sear under the broiler.

Ingredients:

2 – 3 lbs thick cut pork steaks (sliced pork butt)

Marinade:

¼ cup kosher salt

½ cup honey

1 tsp liquid smoke

1.5 cups of Hot tap water

Jezebel Sauce:

3 tablespoons yellow mustard

1 (15 ounce) can crushed pineapple (drained)

½ cup creamy horseradish sauce

1 teaspoon black pepper

1 (10 ounce) jar apricot fruit spread optional

Directions:

Anytime you cook pork or chicken, you will get better results if you brine or marinade the meat first. For this a simple brine with salt & honey was used, then on the day of cooking, carefully rinse this off and pat dry!

Preheat the oven to 250 degrees. Line a pan with foil and place a sprayed rack in that.

While oven heats: mix the drained crushed pineapple with brown sugar, mustard, horseradish, and pepper. If you like more spicy foods, add 1 tsp of crushed red pepper flakes.

Cut any edge ribbons of fat from the steaks and place on the sprayed rack. Spoon the Jezebel sauce over them in a layer.

Slow roast them for 50 minutes to an hour or until temperature reaches 120 degrees.

Change oven to broil. Carefully watch them under this heat as the sugars can burn easily. Broil for about 8 to 10 minutes or until temperature reaches 150 to 160 degrees. (pork is safe at 145).

Remove from oven and cover loosely with foil for 8 minutes while fixing the side vegetables.