by Katie
Just back from the butcher with some new cuts of pork! Todays feature: the pork blade steak. These are cut from the Boston butt aka shoulder, and they're a cheaper and flavorful alternative to pork chops. They can be a bit too tough to fry, but they're really wonderful if slow cooked. Ours are 3/4" thick and pretty large (my husband ate all of his, but I split mine with our toddler). Until today I'd only had them cooked for me by other people so I was excited to replenish the pork inventory this week and try out some new recipes. Below is my first stab at family-style blade steaks.
Basic Baked Blade Steak1/4 cup brown sugar
3 tbsp. lemon juice
Worcestershire sauce
This recipe might be one of the simplest of all time. Just place your steaks in a dish, and pour everything on top of them. I like worcestershire sauce, so I used several tablespoons, but you might like just a dash or prefer to substitute ketchup all together. Next, I let my toddler rub it in with her fingers (adult fingers work too) and left it to marinate for an hour. The last thing to do? Cover it with foil and toss it in the oven (at 375) for 1 hr. Thats it.
We had our with canned corn from earlier in the summer and rolls for mopping up the sweet and tangy juices. Even my two year old cleaned her plate.
