Ingredients & Substitutions
Here I explain the best ingredients for my baked pork steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook Pork Steak In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Dice the pork shoulder steak to use for my hearty pork stew, or slice it thinly to tuck into tacos or sandwiches. Sometimes I swap the beef in my steak salad, or the chicken in my chicken Caesar salad or chicken lettuce wraps. Really though, it makes a great protein for any of my salad recipes.
Vegetables – Veggie sides like sauteed mushrooms and stir fry vegetables pair well. My personal favorite is tender sauteed zucchini. You can make any of these on the stovetop while you have the pork steaks in the oven. Potatoes – For all my meat and potatoes lovers! Try my roasted potatoes above, roasted sweet potatoes, or if you like less starchy alternatives (like I do), make mashed cauliflower or roasted rutabaga. Cheesy Casseroles – I choose this option when I’m serving these oven baked pork steaks for a larger crowd, or just want comfort food. My loaded cauliflower casserole, zucchini casserole, yellow squash casserole, or asparagus casserole all fit the bill. Salads – Make my mandarin salad or kale salad for a sweet touch, particularly in the cooler months. For something more light and fresh, I like spring mix salad or tomato cucumber salad. Sauce – These pork steaks are already flavorful on their own, but when I want to make them extra comforting, my creamy mushroom sauce on top is amazing.
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Tips & substitutions: See the details in the post above! I’ve got seasoning variations, as well as tips to help you get that seared outside and perfectly juicy inside. Store leftovers: 3-4 days in the fridge. Reheat: Cover with foil and bake at 350 degrees F, or microwave if you don’t mind them more dry. Freeze: Up to 3 months in the freezer.
