Best 10 Pork Steak With Spring Onion Glaze Recipes

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Pork steak with spring onion glaze is a flavorful dish that is easy to prepare, making it perfect for a quick weeknight meal or a special occasion. The pork steak is marinated in a sweet and savory sauce made with soy sauce, garlic, and ginger, then grilled to perfection. The spring onion glaze is made with fresh spring onions, garlic, and ginger, and it adds a bright and flavorful finish to the pork steak. This dish can be served with a variety of sides, such as rice, potatoes, or vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED PORK STEAK WITH ONIONS (OVEN)



Braised Pork Steak with Onions (Oven) image

Our braised pork steak with onions is fork tender and flavorful. In this simple recipe slow cooking in moist heat creates a dish so comforting that it can easily become a family favorite. No knives needed - the pork shoulder falls apart under the pressure of a fork.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 2h10m

Number Of Ingredients 11

4 pork steaks, just over 1 inch thick and about 6 oz each
salt & pepper for seasoning*
1 tbsp olive oil
3 onions**, sliced
1 tbsp tomato paste (heaping)
1 tbsp chipotles in Adobo sauce***
12 oz stout ale (or porter or brown ale)****
2 cups stock (pork or beef)
1 tbsp dark brown sugar
2 tsp cumin, ground
5-6 sprigs fresh thyme (or 1 tsp dried)

Steps:

  • Heat the oven to 300 F. Trim any excess fat from the periphery of the steaks (optional) and season them liberally with salt and pepper.
  • Heat a braiser over medium-high (or a skillet if you will be braising in a roasting pan), add the olive oil and sear the seasoned pork shoulder steaks on each side, working in batches of 2. Set aside, lower the heat to medium.
  • Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and chipotle in Adobo and stir them into the onions. Cook about 1 minute. Deglaze with the stout (or stock or wine) and be sure to scrape all the brown bits from the bottom of the braiser/skillet.
  • Add the brown sugar, cumin, thyme and all the stock. Stir to combine, place the pork steaks on top and cover with the braiser lid (or transfer everything to a roasting pan, place the steaks on top and tightly cover with 2 layers of foil so no moisture escapes). Place in oven and braise for 1.5 hours.
  • After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough to your liking, braise uncovered for an additional 10-15 minutes for an appetizing finish. If not tender enough, cover and braise a bit longer until satisfied (add a bit of water if liquid is really low).
  • Serve garnished with a bit of finely chopped parsley of fresh picked thyme leaves.

Nutrition Facts : Calories 325 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 403 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PORK STEAK AND ONIONS



Pork steak and onions image

This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.

Provided by Always in the kitch

Categories     Pork

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 6

3 -4 pork steaks, bone in
3 large onions, sliced wedge style
salt
pepper
garlic powder
water

Steps:

  • Season both sides of pork steaks with salt, pepper and garlic powder to taste.
  • Spray electric fry pan or very large skillet with cooking spray.
  • Heat to 375 degrees.
  • Brown both sides of steak.
  • When meat has been browned and starts to stick a bit, add two cups water.
  • Cover.
  • Cook for 15 minutes.
  • Turn.
  • Add water as it slowly cooks down.
  • Always scraping up browned bits.
  • Cook another 15 minutes, turning if necessary.
  • Cover all the meat with onions.
  • Add water again to keep level at 1/2 inch or so.
  • Cook 15 minutes, turn meat, poke onions into liquid.
  • Add more water if necessary.
  • Keep cooking until onions are cooked all the way down, almost carmelized.
  • Let liquid cook almost all the way down, again.
  • Add just a cup of water.
  • Scrap all bits and remove from pan.
  • Serve with onions and juice on top.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS



Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h10m

Yield 2 to 3 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup finely chopped onion
2 rhubarb stalks, thinly sliced
1/2 cup pomegranate juice
1/4 cup honey
1 teaspoon soy sauce
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
6 small spring onions or scallions, trimmed and halved lengthwise, plus 1/4 cup thinly sliced scallion greens
2 tablespoons extra-virgin olive oil
Smoked flakey salt, for sprinkling
One 1 1/4-pound pork tenderloin
1/4 cup whole almonds, coarsely chopped
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
  • Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
  • Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
  • Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
  • Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

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

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

PORK STEAKS



Pork Steaks image

My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.

Provided by BABYLOVE1222

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 45m

Yield 6

Number Of Ingredients 5

¼ cup butter
¼ cup soy sauce
1 bunch green onions
2 cloves garlic, minced
6 pork butt steaks

Steps:

  • Melt butter in a 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 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 353.1 calories, Carbohydrate 3.9 g, Cholesterol 118 mg, Fat 25.4 g, Fiber 1.1 g, Protein 26.5 g, SaturatedFat 11.4 g, Sodium 719.7 mg, Sugar 1.1 g

PORK STEAK WITH SPRING ONION GLAZE



Pork Steak With Spring Onion Glaze image

Pork steaks or chops are cooked in a butter/soya sauce, garlic and spring onion sauce then reduced to an intense salty and buttery glaze. Recipe found at allrecipes. Result is quite salty because of soya sauce so if preferred, choose salt reduced soya sauce and/or butter.

Provided by ballarat

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup butter
1/4 cup soya sauce
1 bunch spring onion, chopped
2 garlic cloves, minced
6 pork steaks

Steps:

  • Melt butter in a skillet and mix in soya sauce.
  • Saute spring onions and garlic until lightly browned and sauce has reduced.
  • Place steaks or chops in skillet, cover and cook for preferred time both sides. This will depend on the thickness of the meat.
  • Rest for a few minutes before serving.

Nutrition Facts : Calories 227.3, Fat 14.2, SaturatedFat 7.1, Cholesterol 86.9, Sodium 790, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 22.8

STEAKS WITH MOLASSES-GLAZED ONIONS



Steaks with Molasses-Glazed Onions image

Steak is our favorite, but I wanted something a little different using ingredients I had in the pantry. This one brings smiles to all who try it. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 bacon strips, diced
2 beef top sirloin steaks (6 ounces each)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 large sweet onion, thinly sliced
1-1/2 teaspoons balsamic vinegar
1/2 teaspoon molasses

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1-1/2 teaspoons drippings in skillet and 1-1/2 teaspoons drippings in a small bowl. Set bowl aside., Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. In skillet, cook steaks over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add onion and reserved drippings to the skillet; saute until tender. Add vinegar, molasses and remaining salt and pepper; heat through. Serve onion mixture with steaks; sprinkle with bacon.

Nutrition Facts : Calories 370 calories, Fat 16g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 837mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.

STICKY PORK WITH SPRING ONIONS



sticky pork with spring onions image

stir fry

Provided by j_thompson26

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • put the marinade ingredients in a freezer bag with the pork shake to coat and leave for at least an hour
  • heat grill to medium put pork steaks in pan cook for about 8 minutes until sticky and glazed, turning over halfway through and spoon marinade on every so often once the meat is cooked remove from a pan and leave on plate to rest put remaining marinade in a pan and boil until syrupy slice the pork, spoon over reduced marinate and scatter spring onions

STICKY GLAZED PORK WITH SPRING ONION COUSCOUS



Sticky glazed pork with spring onion couscous image

Perk up pork in this deliciously family meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 9

4 tsp English mustard
3 tbsp runny honey
splash orange juice
4 pork loin steaks, (about 175g/6oz each)
300g couscous
1 bunch spring onions , thinly sliced
1 tbsp olive oil
450ml hot chicken stock
½ punnet baby plum or cherry tomatoes , quartered

Steps:

  • Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
  • While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
  • Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.

Nutrition Facts : Calories 574 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.61 milligram of sodium

PORK TENDERLOIN WITH GLAZED ONIONS



Pork Tenderloin with Glazed Onions image

My husband and I love pork, especially when it's dressed up like this. Sweet apricots and glazed onions go beautifully with the juicy meat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

4 large sweet onions, sliced (about 8 cups)
1/4 cup butter, cubed
1 cup chopped dried apricots or golden raisins
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In large skillet, saute onions in butter for 2 minutes. Stir in the apricots, brown sugar, vinegar, salt and pepper; cook until onions are tender., Place pork tenderloins on a rack coated with cooking spray in a shallow roasting pan; top with onion mixture. , Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with onion mixture.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 252mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Choose the right pork steak: Look for a steak that is at least 1 inch thick and has a good amount of marbling. This will help ensure that the steak is juicy and flavorful.
  • Marinate the steak: Marinating the steak in a flavorful mixture of herbs, spices, and oil will help to tenderize it and add flavor. You can marinate the steak for as little as 30 minutes or up to overnight.
  • Cook the steak over medium-high heat: This will help to create a nice sear on the outside of the steak while keeping the inside juicy.
  • Use a meat thermometer to ensure that the steak is cooked to your desired doneness: For medium-rare, the internal temperature should be 135 degrees Fahrenheit; for medium, it should be 145 degrees Fahrenheit; and for well-done, it should be 160 degrees Fahrenheit.
  • Let the steak rest for a few minutes before slicing and serving: This will help the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.

Conclusion:

Pork steak with spring onion glaze is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is juicy and flavorful, and the glaze adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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