Best 4 Iowa Pork Steak Recipes

The Iowa pork steak is a unique and flavorful cut of pork that is perfect for grilling, pan-frying, or baking. The secret to cooking the perfect Iowa pork steak is to start with a high-quality cut of meat and to cook it properly. In this article, we will provide you with a few tips on how to choose the best pork steak and how to cook it to perfection. We will also provide you with a few delicious recipes that you can use to enjoy this versatile cut of pork.

Here are our top 4 tried and tested recipes!

IOWA PORK STEAK

Iowa Pork Steak image

Easy and tasty recipe for fork tender pork steaks.

Provided by CATMANIACS

Categories Meat and Poultry Recipes Pork

Time 2h

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
4 pork steaks
onion powder
garlic powder
salt and ground black pepper to taste
1 large onion, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.
Bake in preheated oven for 90 minutes.

Nutrition Facts : Calories 417 calories, Carbohydrate 21.9 g, Cholesterol 75.7 mg, Fat 24 g, Fiber 2.6 g, Protein 28.9 g, SaturatedFat 6 g, Sodium 1969.1 mg, Sugar 6.5 g

STUFFED IOWA STEAKS (PORK CHOPS)

Stuffed Iowa Steaks (Pork Chops) image

My local butcher used to cut these nearly 2 inch thick gorgeous pork chops. We would slice open the chop to the bone and stuff with a sweet savory sausage stuffing, these thick pork chops are a summer time hit.

Provided by Chummers

Categories Pork

Time 1h5m

Yield 8 chops, 8 serving(s)

Number Of Ingredients 18

Ingredients

8 pork chops (Special Order 1 3/4-inch thick)
3 tablespoons fresh ground black pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons kosher salt
1 teaspoon cayenne pepper
2 tablespoons olive oil
2 cups finely chopped red onions
12 ounces sweet Italian sausage
8 ounces coarsely chopped apricots
1 cup chopped fresh parsley
1/2 cup dried currant (rehydrate in orange juice)
3 minced garlic cloves
2 oranges, zest of
2 teaspoons dried thyme
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1 cup bitter orange marmalade

Steps:

Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
Prepare rub and coat pork chops up to one day before grilling.
Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
Warm marmalade over low heat until slightly liquid form.
Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.

Nutrition Facts : Calories 625.2, Fat 25.6, SaturatedFat 8, Cholesterol 150.1, Sodium 2274.8, Carbohydrate 50.5, Fiber 4.2, Sugar 39.8, Protein 50.4

YUMMY PORK STEAK

Yummy Pork Steak image

Make and share this Yummy Pork Steak recipe from Food.com.

Provided by turtlebug

Categories Pork

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

3 lbs pork steaks
1 (1 ounce) envelope dry onion soup mix
1 (10 1/2 ounce) can condensed cream of mushroom soup

Steps:

Put pork steaks in bottom of crockpot or slow cooker.
Sprinkle onion soup mix over steaks.
Pour soup over the top.
Cover.
Cook on high setting about 4 hours.

Nutrition Facts : Calories 578.7, Fat 26.2, SaturatedFat 8.5, Cholesterol 218.3, Sodium 1224.2, Carbohydrate 9.3, Fiber 0.5, Sugar 2.5, Protein 71.8

IOWA PORK ROAST

Iowa Pork Roast image

In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.-Pat Botine, Storm Lake, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 10-12 servings (3-1/3 cups gravy).

Number Of Ingredients 10

Ingredients

1 boneless pork loin roast (3 to 3-1/2 pounds)
1/4 cup butter, cubed
1 cup chopped onion
1 cup diced carrots
1 teaspoon paprika
3/4 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup sour cream
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Steps:

In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. , Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°., Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups., In a small saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. , Refrigerate or freeze remaining pork (may be frozen for up to 3 months).

Nutrition Facts : Calories 210 calories, Fat 11g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 230mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

Tips:

Choose pork steaks that are about 1 inch thick and have a good amount of marbling.
To tenderize the pork steaks, you can pound them with a meat mallet or marinate them in a mixture of oil, vinegar, and spices.
Cook the pork steaks over medium heat until they are browned on both sides and cooked through. This will take about 10-12 minutes per side.
Serve the pork steaks with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.
If you are using a grill, preheat the grill to medium-high heat before cooking the pork steaks.
To make sure the pork steaks are cooked through, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit.
Let the pork steaks rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Pork steaks are a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or baking them, pork steaks are sure to please everyone at the table. With their tender texture and flavorful taste, pork steaks are a great choice for any meal.