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Preparation Time in Minutes	20
Cooking Time in Minutes	75

This was an experiment I tried and didn't know if it turn out well or not. Our family went on our monthly trip to Sam's to get groceries and I found a good deal. They had two large boston butts on sale for $20. That's like $10 per butt! So when we got home I took one of the butts and cut it in fourths. I took two of them and made pork steaks with them.

Looking at the pork steaks I wasn't sure of the tenderness. So I thought to myself, "How would I be able to cook these and make them tender?" Well, I found a way, and it was tender and delicious. In fact, it was some of the best pork steaks I have ever had. So here is what I did:

4 pork steaks about 1/2 inch thick

1/2 tbsp kosher salt

2 tsp black pepper

2 tsp smoked paprika

1/2 tbsp garlic powder

2 cups chicken broth(we made our own)

1/2 tsp cumin

1/2 tsp dried mustard

1/4 tsp cayenne

1/2 tsp cornstarch

Heat a cast iron skillet on medium high and spray with nonstick cooking spray. Sprinkle salt, black pepper, paprika, and garlic power on both sides of the steaks. Sear the pork steaks on each side, four minutes per side. Make sure they have a good brown crust on each side.

In a separate boiler warm chicken broth on medium heat. Add cumin, mustard cayenne and cornstarch. Pour liquid into cast iron skillet.

Place skillet into a preheated 375 degree oven. Let it cook for one hour.

When I pulled these out they were so moist and tender. The broth turned into almost a thick gravy that was delicious over the top of the pork steak. It was a delightful experience.

So, if you have a piece of pork meat that you think might be tough, try this! It was great. I'm definitely doing this again!