These Italian-inspired Pork Steaks are the best! Braised in a tomato sauce along with tons of veggies, they’re delicious and super tender.
Inspired by both our beloved Steak Pizzaiola and Chicken Cacciatore, this is one pork steak recipe you don’t want to miss!
What are Pork Steaks?
Pork steaks, also known as blade steaks, are a cut of pork that comes from the shoulder or blade area of the pig. They are generally a more economical cut compared to others like pork chops.
Pork steaks contain a good amount of marbling and a bone running through the middle, both of which contribute to making the meat flavorful and tender when cooked.
Unlike beef steaks, they are especially well-suited for slow-cooking methods like braising, which allows the meat to absorb flavors deeply while becoming succulent and fall-off-the-bone tender.
Ingredient Notes
- Bone-in Pork Shoulder Steaks: The bone contributes to the sauces, and helps keep the meat tender and juicy. Shoulder meat is also more well marbled than loin, and is better for braising.
- Garlic and Onion Powder: Flavor boosters.
- Red Chili Flakes: Feel free to adjust the amount to your heat preference.
- Olive Oil: We use regular, but you can use extra virgin for richer flavor.
- Fresh Vegetables: Bell peppers, onion, mushrooms, and zucchini.
- Diced Tomatoes: You can use fresh tomatoes if desired, but the canned variety saves time and still packs a ton of flavor.
- Tomato Paste: This concentrates the tomato flavor, adding depth to your sauce.
- Italian Seasoning: You can use a store-bought mix or make your own blend of basil, oregano, rosemary, and thyme.
- Chicken Stock: You can also use vegetable or beef stock for different flavor profiles.
- Green Olives: These really take the dish to the next level. Feel free to use black or kalamata for a little different flavor.
- Parsley: Fresh parsley for garnish. Basil also goes great here.
Italian Braised Pork Steak Recipe
1. Brown the pork: Season pork steaks with garlic powder, onion powder, crushed red pepper, salt and pepper. Brown on both sides for 4-5 minutes, then remove to a plate.
2. Create the sauce: In the same skillet, heat remaining oil and sauté onion and mushrooms for 3-4 minutes over medium high heat. Add in bell peppers and garlic and sauté for another 5 minutes. Add tomato paste and cook for a minute, then add in diced tomatoes and mix well. Stir in Italian seasoning and chicken stock.
3. Initial braise: Return the pork chops to the sauce. Spoon the sauce all over the chops. Reduce the heat, cover and cook for 20-25 minutes. Flip the pork chops a few times during this step.
4. Add zucchini: As zucchini cook quick, we are adding it towards the end, along with the olives. Cook for another 15 minutes, or until pork is fall off the bone tender.
Serving Suggestions
These Italian pork chops are very versatile in their pairing. This time around, we had them over a bed of mashed potatoes.
Other great starch options are polenta, egg noodles, rice, or just some crusty bread to sop up the sauce.
On it’s own, this recipe is fairly keto-friendly, with just 12 grams of net carbs per serving.
Variations
- Meat Swap: Replace pork steaks with bone-in chicken thighs or beef short ribs for a different protein experience while keeping that braising goodness. Note that cooking times may vary.
- Seafood Twist: Believe it or not, you can braise seafood like large shrimp or fish fillets in this sauce for a coastal Italian flair.
- Play with Veggies: Feel free to get creative with the vegetables, and use what you have on hand. Some options that would go well here are eggplant, green beans, spinach, kale or even potatoes.
- Sauce Depth: Add a splash of red wine or balsamic vinegar to the sauce for extra depth and complexity.
- Cheese Topping: Sprinkle some grated Parmesan or Pecorino Romano before serving for that extra Italian touch. You can even top with mozzarella, then pop it in the oven for a few minutes at the end.
Storage and Reheating
This is a great recipe for meal prep, because the leftovers just get better as the flavors mingle in the fridge.
Refrigerate in an airtight container for 3-4 days, or freeze for 2-3 months. Thaw overnight in the fridge before using.
When ready to eat, add the pork steaks and sauce to a skillet with a little bit of water or chicken broth, then reheat over medium heat. Alternately, you can reheat them in the microwave.
Recipe Tips and Tricks
- Season Ahead: If possible, season your pork steaks a few hours in advance or even overnight. This allows the seasonings to penetrate the meat
- Use the Right Pan: Our recommendation for this dish is cast iron. If you don’t have one, use a heavy bottomed skillet for even heat distribution.
- Deglaze the Pan: After adding the chicken stock, give everything a good stir, making sure to to scrape up all those delicious browned bits from the bottom of the pan.
- Rest the Meat: Before serving, allow the pork steaks to rest for a few minutes. This helps redistribute the juices, making each bite a moist and flavorful delight.
Don’t miss out on the chance to make this Italian-style braised pork steaks recipe, You are going to love it. Treat your family with these new flavors with this pork dinner.
Italian Pork Steaks, on our Gypsy Plate… enjoy!
More great pork recipes:
Cuban Mojo Pork
Filipino Pork Adobo
Crockpot Kalua Pork
Pork Vindaloo
Katsudon
Chile Verde
Pernil
Pork Steak Recipe (Italian Braised)
These Italian-style Braised Pork Steaks are slow simmered with plenty of veggies in a well seasoned tomato sauce. They're prefect served over mashed potatoes or polenta, or alongside crusty bread.
Ingredients
Season Pork Chops
- 3 large bone in pork steaks (about 3.5 pounds)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red chili flakes
- salt to taste
- pepper to taste
Pork Chops
- 3 Tbsp olive oil, divided
- 1 onion, sliced or diced
- 4-5 garlic cloves, finely chopped
- 8oz mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 28oz can diced tomatoes
- 2 Tbsp tomato paste
- 3 Tbsp Italian seasoning
- 1 cup chicken stock
- 1 zucchini, sliced
- 8-10 green olives
- parsley, chopped to garnish
Instructions
- Mix all the seasoning ingredients in a small bowl and season pork on both sides.
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat and sear the pork chops for 4-5 minutes per side, until golden brown. Transfer to a plate.
- In the same skillet, heat remaining oil and sauté onion and mushrooms for 3-4 minutes. Add in bell peppers and garlic and sauté for another 5 minutes.
- Add tomato paste and cook for a minute. Add in diced tomatoes and mix well. Stir in Italian seasoning and chicken stock.
- Return the pork steaks to the sauce. Spoon sauce all over the pork. Reduce the heat to medium-low, cover and cook for 20-25 minutes. Flip the pork chops a few times.
- Add in zucchini and olives, and cook for another 15 minutes, or until pork chops are fall off the bone tender. Season for salt and pepper.
- Garnish with chopped parsley and serve with mashed potatoes, polenta, egg noodles, rice or crusty bread.
- Refrigerate leftovers in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat in a skillet over medium heat, adding a little extra water or broth if needed.
Notes
- Our recommendation for this dish is cast iron. If you don’t have one, use a heavy bottomed skillet for even heat distribution.
- After adding the chicken stock, give everything a good stir, making sure to to scrape up all those delicious browned bits from the bottom of the pan.
- Before serving, allow the pork steaks to rest for a few minutes. This helps redistribute the juices, making each bite a moist and flavorful delight.
- Feel free to get creative with the vegetables, and use what you have on hand. Some options that would go well here are eggplant, green beans, spinach, kale or even potatoes.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 375Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 81mgSodium 444mgCarbohydrates 18gFiber 6gSugar 9gProtein 26g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
