US Janet wrote:

> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> > wrote:
>
> > Boron Elgar wrote:
> >
> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> > >> wrote:
> >>
> >> >
> >> > Yesterday I made a pot of spaghetti sauce. I only made half of
> >> > what I usually do. Today I bagged the sauce in quart freezer
> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> > Today I am trying out a new recipe for pork steaks. I saw some
> >> > beautiful pork steaks yesterday at Albertsons.
> >> >
> >> > Pork Steaks
> >> > 1.4 cup butter
> >> > 1/4 cup soy sauce
> >> > 1 bunch green onions
> >> > 2 cloves garlic, minced
> >> > 6 pork butt steaks
> >> > Melt butter in skillet and mix in the soy sauce. Saute the green
> >> > onions and garlic until lightly browned.
> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> minutes >> > on each side. Remove cover and continue cooking 10
> minutes or to an >> > internal temperature of 145F.
> >> >
> >> > It sounds like something both of us will enjoy and seem simple
> >> > enough. I'll let you know.
> >> >
> >> > Janet US
> >>
> >> Live and learn. I have never seen anything labeled as "pork steak."
> >> Most flat, boned or boneless (other than tenderloin cuts) seem to
> be >> identified as some sort of chop around here. Cuts vary by
> region, of >> course, but I am guessing some sort of chop will do.
> And chicken >> thighs might, too, eh?
> >>
> >> How large are the steaks? The recipe, which looks quite appealing,
> >> calls for 10 steaks, which sounds like an lot for any skillet.
> >
> > Humm, I saw 6 steaks and yes, the name can be very confusing. Best
> > I can tell is she might be overcooking them? Due to trichinosis
> > (sp?), USA folks traditionally overcook pork. It's *exceptionally
> > Rare* in commercially raised pork now and has been for decades.
> >
> > She may like them well done though as used to it. Odd to me but I
> > accept if she likes that.
>
> Who is the "She" you are referencing? If is me, I haven't prepared
> this recipe before. I am showing a recipe.
> Trichinosis hasn't been a threat in farm raised pork in years.
> I think maybe you are confused about the cut of meat in the recipe.
> From one of many Wiki recipe mavens:
> "Pork steak is a cut of meat taken from the shoulder portion of the
> pig, and the meat from this area can be fairly tough. For this reason,
> marinating the meat before you cook it is one way to make the meat
> tender and easier to eat if you aren't using a slow cooking method.
> Pork steak should be marinated for at least 4 hours for the best
> results, but marinating the meat for more than 24 hours can cause the
> meat to break down and should be avoided."
> Janet US
>

Sorry, perhaps some trimming was used? Looked like Janis US posted a
recipe. That is the 'she' referenced.

Wiki may have their 'version' of 'Pork Steak' but all the country
doesn't use the term the same.