Mexican Pork Steaks

Chef Richard 4 Servings 30 minutes

Pork steaks are from the shoulder and use braising, or cooking with liquid, to become more tender. Serve these with corn on the cob.


  • 4 blade pork steaks, ½-inch thick
  • 1 teaspoon vegetable oil
  • 1 cup salsa, chunky
  • ⅓ cup water
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cumin
  • salt, to taste 


  • Heat oil in nonstick skillet; brown pork steaks on both side about 2 minutes per side.
  • Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 8-10 minutes until internal temperature on a thermometer reads 160°F.