The pork steaks from Green Acres Atkins are huge! This recipe can easily be adapted for a grill (omitting the wine – or, better yet, marinating in the wine and garlic rub before grilling).
I could have used two skillets to cook the pork steaks at the same time, but I didn’t want to clean an extra pan. The second steak combined with the foil tent will keep the first one plenty warm while it’s resting.
Adapted from: Quick and Easy Recipes blog
Time: Appx 20 min
• 1.3 to 1.5 pounds of pork steaks (Green Acres Atkins), room temperature
• 3 garlic cloves
• Sea salt
• 1 sprig rosemary (Cedar Rock Ridge)
• Fresh cracked pepper
• 1 tablespoon butter, unsalted
• 1 tablespoon olive oil
• ½ cup white wine
• scallion greens (Kellogg Valley Farms) for garnish
1) Make a paste out of garlic by chopping fine and then smashing with side of knife blade. Add a pinch of salt to help break down the garlic further.
2) Chop rosemary into garlic paste, then rub over pork steaks; season liberally with fresh cracked pepper.
3) Heat a skillet over medium-high and melt half of the butter and olive oil together. Cook the first steak uncovered for 3 minutes, then flip, add half of the wine, cover, and cook for 5 minutes.
4) Move first steak to a plate and tent with foil. Remove browned garlic from pan and repeat with the second steak. Let the second steak rest for a few minutes on top of the first prior to serving.
Enjoy: Serve with Beaverfork sweet potato wedges and a simple salad of greens, citrus pieces, toasted nuts, and a vinaigrette dressing.