Marinated Baked Pork Steaks

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 55 minutes


4 pork shoulder steaks, about 3/4 inch thick, bone-in or boneless

1/2 tbsp olive oil 

salt and pepper

1/3 cup olive oil

1/4 cup apple cider vinegar

1 shallot, sliced thin

1 1/2 tbsp dark brown sugar

2 tbsp Dijon mustard

6-7 sprigs thyme (or 1/2 tbsp dried)

1 tbsp coarse salt

1 tsp pepper


1. Mix the marinade ingredients in a non-reactive container or a freezer bag. Place the pork steaks inside and make sure they are covered with marinade. Refrigerate covered, from 4 hours to overnight.

2. Bring the marinated steaks to room temperature and preheat oven to 350 F. Line a baking sheet with parchment paper (optional, for easier clean up).

3. Scrape the marinade from the pork steaks and season with salt and pepper. Place on the baking sheet and bake for 20 minutes.

4. Flip the steaks over and continue baking to get the other side nicely browned OR broil the other side but watch closely. About 5-8 minute more minutes, depending on how thick the steaks are. Internal temperature should be at least 145 F, but up to 180 F is fine, pork shoulder steaks do not dry out easily.

5. Loosely tent with foil and rest for 5 minutes before serving.