Vegetable DishesCooking EquipmentMeat DishesDesserts & SweetsFruitsFood IndustryBreakfast FoodsAppetizers & SnacksBaked GoodsBeveragesSpices & SeasoningsGrains DishesDining OutSpecial DietsSauces, Condiments, and PreservationDairy & Eggs

Fried Pork Steak Recipes and Cooking Tips

Updated on October 4, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under used ingredients.

Paprika spiced pork steak with conchiglie pasta and a fried egg
Paprika spiced pork steak with conchiglie pasta and a fried egg

Whenever steak is referred to in a recipe, on a menu, or simply in conversation, the general assumption is that the reference is to beef steak. While this is perhaps understandable, there are a number of other meat products which can similarly be enjoyed in steak form, particularly pork. While pork tastes very different from beef and does require generally longer cooking, it is possible to cook pork steaks and particularly serve them in an endless number of delicious ways with attractive and equally flavoursome side dishes or accompaniments.

Pork Steak General Cooking Tips

Pork loin steaks
Pork loin steaks

The pork steaks used in the recipes on this page are sometimes branded pork loin steaks. They are boneless and very tender when cooked. They are sold with a variety of different levels of fat content and where the fat is present, it is better to leave it in place until after the steaks are cooked as it not only helps to keep the meat moist during cooking, it adds additional flavour to the finished dish. If desired, the fat can be cut away and discarded prior to the steaks being plated.

As with beef steaks, pork steaks should be removed from the fridge at least twenty minutes before being cooked and allowed to reach room temperature in their packaging or on a covered plate. They should also be rested five to ten minutes after being cooked and prior to being served.

Pork Steak Vindaloo with Turmeric Rice and Naan Bread

Pork steak in a vindaloo sauce is served on a bed of turmeric rice with naan bread
Pork steak in a vindaloo sauce is served on a bed of turmeric rice with naan bread

Cook Time

Prep time: 1 hour (mostly hands off)

Cook time: 30 min

Ready in: 1 hour 30 min

Yields: 1 serving

Ingredients

  • 1 pork steak
  • 4 ounce sachet vindaloo curry sauce
  • Vegetable oil for frying
  • 3 ounces or as desired basmati rice
  • 1 teaspoon ground turmeric
  • Salt
  • 6 mixed bell pepper slices
  • ½ small red onion
  • Black pepper
  • Mini naan bread
  • 2 or 3 shredded mint leaves to garnish

Instructions

Click thumbnail to view full-size
Pork steak is marinated in vindaloo sauceMarinated pork steak is gently shallow friedFried pork steak is set aside to restBell peppers and onion are gently sauteedVindaloo sauce is gently simmeredSliced pork steak is arranged on turmeric riceVindaloo sauce is spooned over porkFreshly chopped mint garnishes pork vindalooTucking in to pork vindaloo
Pork steak is marinated in vindaloo sauce
Pork steak is marinated in vindaloo sauce
Marinated pork steak is gently shallow fried
Marinated pork steak is gently shallow fried
Fried pork steak is set aside to rest
Fried pork steak is set aside to rest
Bell peppers and onion are gently sauteed
Bell peppers and onion are gently sauteed
Vindaloo sauce is gently simmered
Vindaloo sauce is gently simmered
Sliced pork steak is arranged on turmeric rice
Sliced pork steak is arranged on turmeric rice
Vindaloo sauce is spooned over pork
Vindaloo sauce is spooned over pork
Freshly chopped mint garnishes pork vindaloo
Freshly chopped mint garnishes pork vindaloo
Tucking in to pork vindaloo
Tucking in to pork vindaloo
  1. Pour the vindaloo sauce in to an appropriate small dish and add the pork steak. Turn the steak around a couple of times to ensure it is fully coated in the sauce before covering and leaving to marinate for one hour.
  2. Pour a little vegetable oil in to a non-stick frying pan and bring it up to a medium heat. Reserving the sauce, fry the steak gently for eight to ten minutes each side until cooked.
  3. When the pork steak is almost done, bring a large pot of water to a rolling boil and season with the turmeric and some salt. Wash the rice through a sieve under running cold water before adding to the pot and stirring well. Bring to a moderate simmer for ten minutes.
  4. When the steak is cooked, lift to a warmed plate, cover and leave to rest.
  5. Slice the onion half and add to the pan vacated by the steak along with the bell pepper slices. Saute for a couple of minutes before pouring in the vindaloo sauce and bringing to a very gentle simmer for ten minutes, stirring frequently with a wooden spoon.
  6. When the rice is done, drain through a sieve at your sink and return to the empty pot. Add some black pepper, stir well and leave to steam off for a couple of minutes before arranging as a bed in a deep serving plate.
  7. Slice the steak across the grain in to four to six pieces before arranging on top of the rice. Pour over the sauce and garnish with the fresh mint.
  8. Heat the naan per the instructions on the pack (usually only takes about a minute) before cutting it in half and laying on opposite edges of the plate for service.

Pork Steak Sandwich with Cheese and Peppers

Pork steak sandwich with cheese and peppers
Pork steak sandwich with cheese and peppers

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 1 sandwich

Ingredients

  • 1 pork steak
  • Vegetable oil for frying
  • Salt and pepper
  • 2 tablespoons grated/shredded cheddar cheese (or similar hard cheese)
  • 1 tablespoon mixed chopped bell peppers
  • Pinch dried basil
  • Pinch dried oregano
  • 1 sun dried tomato ciabatta bread roll

Instructions

Click thumbnail to view full-size
Pork steak is gently fried in a little oilPork steak is briefly allowed to restSpicy cheese and peppers topping ingredientsSpicy cheese and peppers mix is scattered over pork steakSun dried tomato ciabatta bread rollCheesy pork steak is laid on bottom half of ciabattaTop of ciabatta is pressed down lightly on pork steakPork steak sandwich is halved to serve
Pork steak is gently fried in a little oil
Pork steak is gently fried in a little oil
Pork steak is briefly allowed to rest
Pork steak is briefly allowed to rest
Spicy cheese and peppers topping ingredients
Spicy cheese and peppers topping ingredients
Spicy cheese and peppers mix is scattered over pork steak
Spicy cheese and peppers mix is scattered over pork steak
Sun dried tomato ciabatta bread roll
Sun dried tomato ciabatta bread roll
Cheesy pork steak is laid on bottom half of ciabatta
Cheesy pork steak is laid on bottom half of ciabatta
Top of ciabatta is pressed down lightly on pork steak
Top of ciabatta is pressed down lightly on pork steak
Pork steak sandwich is halved to serve
Pork steak sandwich is halved to serve
  1. Pour a little vegetable oil in to a non-stick frying pan and bring it up to a medium heat. Season the pork steak on both sides with salt and pepper and fry for eight to ten minutes either side until done.
  2. Put the cheese, chopped bell peppers, dried herbs and some black pepper in to a mixing bowl and sir gently to combine.
  3. A couple of minutes before the steak is ready, sprinkle the spicy cheese mix over the top. When the steak is cooked, turn off the heat and leave it to rest while the cheese completes melting.
  4. Cut the ciabatta in half and lay the steak on the bottom half. Put the top on and press down lightly before cutting in half to serve.

Griddled Pork Loin Steaks with Deep Fried Potatoes and Peas

Griddled pork loin mini steaks with deep fried baby potatoes and garden peas
Griddled pork loin mini steaks with deep fried baby potatoes and garden peas

Cook Time

Prep time: 30 min

Cook time: 40 min

Ready in: 1 hour 10 min

Yields: 1 serving


Ingredients

  • 6 to 8 baby potatoes
  • Salt
  • 2 small pork steaks
  • Vegetable oil
  • Black pepper
  • 2 or 3 tablespoons frozen garden peas
  • Malt vinegar (optional)

Instructions

Click thumbnail to view full-size
Boiled and peeled baby potatoesPork steaks are laid in griddle panPork steaks are turned to fry on second sideDeep fried potatoes are drained on kitchen paperPeas are drained and seasonedCutting in to griddled pork steak
Boiled and peeled baby potatoes
Boiled and peeled baby potatoes
Pork steaks are laid in griddle pan
Pork steaks are laid in griddle pan
Pork steaks are turned to fry on second side
Pork steaks are turned to fry on second side
Deep fried potatoes are drained on kitchen paper
Deep fried potatoes are drained on kitchen paper
Peas are drained and seasoned
Peas are drained and seasoned
Cutting in to griddled pork steak
Cutting in to griddled pork steak
  1. Wash the potatoes and put them whole and unpeeled in to a large pot of cold, salted water. Bring the water to a simmer for about twenty-five minutes or until the potatoes are just cooked.
  2. Drain the potatoes and allow to sit until they are cool enough to be comfortably handled. At this point, the skins should be peeled/rubbed off and discarded. Cover the potatoes and allow to cool completely.
  3. Bring a cast iron griddle/grill pan up to a smoking hot heat. (It's a good idea at this point to ensure your extractor fan is on or a window is open)
  4. Brush the pork steaks on both sides with a little bit of vegetable oil and season with salt and pepper. Cook for about three minutes each side until done. Lift to a plate, cover and allow to rest.
  5. Deep fry the potatoes for about four to five minutes until golden and crisp. Drain on kitchen paper.
  6. Add the frozen peas to a pot of boiling water and simmer for three minutes. Drain through a colander, season with salt, black pepper and malt vinegar and gently shake the colander to evenly disperse.
  7. Lay the pork steaks on the serving plate with the potatoes and peas alongside.

Turmeric Pork Steak with Curried Chickpeas

Turmeric spiced fried pork steak on bed of curried chickpeas
Turmeric spiced fried pork steak on bed of curried chickpeas

Cook Time

Prep time: 1 hour (mostly hands off)

Cook time: 20 min

Ready in: 1 hour 20 min

Yields: 1 serving

Ingredients

  • 1 pork steak
  • 2 teaspoons ground turmeric
  • Black pepper
  • Salt
  • Vegetable oil
  • ½ small red onion
  • 1 large garlic clove
  • 1 teaspoon hot curry powder
  • ½ teaspoon garam masala
  • 8 ounce can chopped tomatoes in tomato juice
  • 8 ounce can chickpeas in water
  • 1 teaspoon dried coriander leaf/cilantro (or 2 teaspoons freshly chopped)
  • Thin slice of cucumber to garnish

Instructions

Click thumbnail to view full-size
Turmeric and black pepper scattered on pork steakCurry sauce ingredients are combined and brought to a simmerPork steak is fried in a little oilChickpeas are rinsed in cold waterChickpeas are added to curry sauceCurried chickpeas are poured in to serving plateTurmeric spiced pork steak is laid on chickpeas
Turmeric and black pepper scattered on pork steak
Turmeric and black pepper scattered on pork steak
Curry sauce ingredients are combined and brought to a simmer
Curry sauce ingredients are combined and brought to a simmer
Pork steak is fried in a little oil
Pork steak is fried in a little oil
Chickpeas are rinsed in cold water
Chickpeas are rinsed in cold water
Chickpeas are added to curry sauce
Chickpeas are added to curry sauce
Curried chickpeas are poured in to serving plate
Curried chickpeas are poured in to serving plate
Turmeric spiced pork steak is laid on chickpeas
Turmeric spiced pork steak is laid on chickpeas
  1. Sit the pork steak on a plate and scatter with the turmeric and some black pepper. Be sure to rub it in evenly on both sides and around the edges. Cover and leave to dry marinate for one hour.
  2. Bring a little vegetable oil up to a medium heat in a frying pan. Season the pork with some salt on both sides and fry for eight to ten minutes each side over a medium heat. Note that it is important to salt the steak only at the last minute as allowing it to marinate salted can cause it to lose moisture and cook tough.
  3. Add a couple of tablespoons of vegetable oil to a saucepan and bring it up to a medium heat. Peel and finely dice the garlic clove. Peel and slice the red onion. Add the garlic and onion to the warmed oil along with the curry powder and garam masala. Saute for a couple of minutes, stirring with a wooden spoon, to soften the onion and cook the harshness from the spices.
  4. Pour the tomatoes in to the saucepan, stir well and bring to a very gentle simmer while the pork steak completes cooking.
  5. Turn the heat off under the frying pan and push to a cool part of the stove top to let the steak rest.
  6. Wash the chickpeas through a colander under running water. Add to the tomato sauce along with the coriander/cilantro. Stir well and simmer for five further minutes.
  7. Spoon the curried chickpeas in to a deep serving plate. Lay the pork steak on top. Cut the cucumber slice almost but not quite all the way through in half, bend one half back and lay on top of the steak to garnish.

Cheesy and Spicy Pork Steaks with Curried Potato

Spicy cheese crusted pork steaks served on curried fried potato with peas
Spicy cheese crusted pork steaks served on curried fried potato with peas

Cook Time

Prep time: 10 min

Cook time: 45 min

Ready in: 55 min

Yields: 1 serving

Ingredients

  • 1 medium sized potato
  • 1 teaspoon curry powder
  • Salt
  • Black pepper
  • 2 pork steaks
  • 2 tablespoons plain/all purpose flour
  • 2 teaspoons hot chilli powder
  • Vegetable oil
  • 3 tablespoons grated/shredded cheddar cheese
  • 1 green chilli
  • 3 tablespoons frozen peas

Instructions

Click thumbnail to view full-size
Potato is halved and trimmedPotato is added to pot, seasoned and spicedPotato pieces are drained and left to coolPork steaks patted in chilli flourPork steaks are gently shallow friedSpicy cheese mix is scattered over pork steaksCooled potato halves are fried on both sidesFried potato and peas are platedSpicy cheese pork steak tops each curried potato half
Potato is halved and trimmed
Potato is halved and trimmed
Potato is added to pot, seasoned and spiced
Potato is added to pot, seasoned and spiced
Potato pieces are drained and left to cool
Potato pieces are drained and left to cool
Pork steaks patted in chilli flour
Pork steaks patted in chilli flour
Pork steaks are gently shallow fried
Pork steaks are gently shallow fried
Spicy cheese mix is scattered over pork steaks
Spicy cheese mix is scattered over pork steaks
Cooled potato halves are fried on both sides
Cooled potato halves are fried on both sides
Fried potato and peas are plated
Fried potato and peas are plated
Spicy cheese pork steak tops each curried potato half
Spicy cheese pork steak tops each curried potato half
  1. Wash the potato thoroughly - scrubbing it, if necessary - but leave it unpeeled. Cut it in half lengthwise then take a fine slice off each half on the opposite to cut side as shown in the photograph. This is to allow the cooked potato halves to free-stand on the serving plate.
  2. Put the potato halves in to a pot with the curry powder and some salt and pepper. Add plenty of cold water and bring the water to a simmer for about twenty-five minutes.
  3. Drain the potatoes, cover and leave to cool while you cook the pork steaks.
  4. The flour coating on the steaks in this recipe is optional and designed simply to add a little bit of extra texture to the end result. Scatter the flour on a plate and season with the chilli powder, salt and pepper. Combine well before patting the steaks in the flour on both sides, ensuring even coating.
  5. Heat some oil in a frying pan before frying the steaks for ten minutes on each side.
  6. Thinly slice the chilli (removing the seeds is optional) and mix it through the cheese, seasoning further with some black pepper. A couple of minutes before the steaks are ready, carefully scatter over the cheese. When the steaks are done, carefully lift to a heated plate to rest. The cheese will complete melting during this time.
  7. In the pan vacated by the pork steaks, fry the potatoes for two minutes each side on a high heat to crisp up their surfaces.
  8. Put the peas in to a pot of boiling water for three minutes. Drain through a colander and season with salt and pepper.
  9. Lay the potato halves large cut side up on either side of a deep serving plate. Plate the peas in between before lifting a pork steak on top of each potato half.

Paprika Pork Steak with Conchiglie Pasta and Fried Egg

Paprika spiced fried pork steak on conchigle pasta in tomato sauce, topped by a fried egg
Paprika spiced fried pork steak on conchigle pasta in tomato sauce, topped by a fried egg

Cook Time

Prep time: 1 hour (mostly hands off)

Cook time: 30 min

Ready in: 1 hour 30 min

Yields: 1 serving

Ingredients

  • 1 pork steak
  • 2 teaspoons smoked paprika
  • Black pepper
  • Salt
  • Vegetable oil for frying
  • 1 large garlic clove
  • 2 tablespoons extra virgin olive oil
  • 8 ounce can chopped tomatoes in tomato juice
  • 1 teaspoon balsamic vinegar
  • Generous pinch dried basil
  • Generous pinch dried oregano
  • 1 cup dried conchiglie pasta shells
  • 1 egg
  • Chopped chives to garnish

Instructions

Click thumbnail to view full-size
Paprika and black pepper are scattered over pork steakPork steak is added to frying panCanned tomatoes and seasonings are added to garlic and oilEgg for frying is firstly broken in to a small glassConchiglie pasta is added to tomato saucePaprika spiced pork steak is laid on conchiglie pastaDrinking glass is used to cut circle from fried eggFried egg circleFried egg circle is laid on pork steak
Paprika and black pepper are scattered over pork steak
Paprika and black pepper are scattered over pork steak
Pork steak is added to frying pan
Pork steak is added to frying pan
Canned tomatoes and seasonings are added to garlic and oil
Canned tomatoes and seasonings are added to garlic and oil
Egg for frying is firstly broken in to a small glass
Egg for frying is firstly broken in to a small glass
Conchiglie pasta is added to tomato sauce
Conchiglie pasta is added to tomato sauce
Paprika spiced pork steak is laid on conchiglie pasta
Paprika spiced pork steak is laid on conchiglie pasta
Drinking glass is used to cut circle from fried egg
Drinking glass is used to cut circle from fried egg
Fried egg circle
Fried egg circle
Fried egg circle is laid on pork steak
Fried egg circle is laid on pork steak
  1. Scatter the smoked paprika over the pork steak on both sides and season further with some black pepper. Massage the seasoning gently in to the flesh. Leave it covered for an hour to dry marinate.
  2. Heat some oil in a frying pan and season the pork steak with salt before laying it in the pan to fry for eight to ten minutes on either side.
  3. When the pork steak is turned in the pan, pour the olive oil in to a saucepan. Peel and finely chop the garlic clove before sauteing gently in the oil for a minute or so.
  4. Pour in the chopped tomatoes and the balsamic vinegar. Season with the dried herbs, salt and pepper. Stir well and bring to a very gentle simmer for ten to fifteen minutes to form a lush sauce.
  5. Break the egg carefully in to a small cup or drinking glass. This makes it far easier to add to the frying pan.
  6. Lift the steak from the frying pan to a heated plate. Cover and leave to rest. Put the pasta in to a large pot of heavily salted boiling water to simmer for ten minutes.
  7. Drain the pasta and let it steam off for a couple of minutes. Add to the tomato sauce and bring back to a gentle simmer for a couple of minutes.
  8. Carefully wipe the frying pan with kitchen paper and add a little more oil, rubbing it over the pan with some more paper to form a film. Bring the pan back up to a medium to high heat.
  9. Carefully pour the egg in to the centre of the pan, bringing the lip of the glass as close to the surface of the pan without touching as possible. When the egg shape starts to hold, reduce the heat and cook for two or three minutes, just until you can see the white is set all the way up to and around the yolk.
  10. Lift the egg to a plate with a spatula. Use a suitably sized drinking glass to cut a circle from it with the yolk perfectly in the centre.
  11. Pour the pasta in tomato sauce in to a deep plate and spread it out evenly. Lift the pork steak on top and lay the fried egg circle on top of it. Garnish with the chopped chives to serve.

© 2017 Gordon Hamilton

Comments

    0 of 8192 characters used
    Post Comment

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 11 days ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Nell and thank you. It's good to have the time to be back! :)

      Thank you, Lena. Yes, we also have pork chops (both boneless and bone in) but these steaks are often found alongside them on the shelf. I used to think that it was the part of the pig from which the meat was taken that caused the distinction but there are contradictions to this theory. I haven't really been able to determine for sure how the naming works.

      Hi Kari and I'm glad you like the ideas. They are listed in the order in which they were prepared, so maybe you should follow the natural order :)

    • k@ri profile image

      Kari Poulsen 2 weeks ago from Ohio

      These all sound (and look) delicious. I don't know which to try first, lol.

    • Spanish Food profile image

      Lena Durante 2 weeks ago from San Francisco Bay Area

      What a nice selection of recipes! Here in the States we usually call this cut a "pork chop," and you can get it either boneless or bone-in.

    • Nell Rose profile image

      Nell Rose 2 weeks ago from England

      Looks great! and good to see you back! how you doing?

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Mary and thank you. What a wonderful coincidence! I'm so glad to have inspired you and I very much hope you enjoy your upcoming meal.

    • Blond Logic profile image

      Mary Wickison 2 weeks ago from Brazil

      Would you believe it, I have two pork steaks defrosting even as we speak. I now feel inspired. It looks like I will do a version of your spicy cheese pork steaks.

      Thanks Gordon

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, ladies. No - no restaurant, Rochelle. A small, specialised place is however something I would perhaps consider some day...

    • Rochelle Frank profile image

      Rochelle Frank 2 weeks ago from California Gold Country

      All of these look and sound delicious. Do you have a restaurant?

    • hiya-writer profile image

      Sudipa 2 weeks ago from India

      Super yummy recipe..love the pictures.