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Rosemary pork steak
Stroller Envy

Rosemary Pork Steaks with Courgettes

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Prep Time 15 minutes
Cook Time 25 minutes
Resting 3 minutes
Total Time 43 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 pork shoulder steaks 6 oz each, 1/2 inch thick
  • Salt and pepper to taste
  • 4 teaspoons chopped fresh rosemary, divided
  • 3 tablespoons olive oil, divided
  • 3 medium zucchini, sliced 1/2 inch thick
  • 2 cloves garlic, minced
  • 1/4 cup white wine or chicken broth

Method
 

  1. Pat 4 pork shoulder steaks, about 6 oz each, dry with paper towels; generously season both sides with salt, pepper, and 1 tablespoon chopped fresh rosemary.
  2. Heat 2 tablespoons oil in a large skillet over medium-high.
  3. Sear pork 4-5 minutes per side until golden brown and 145°F internally.
  4. Remove pork to a clean plate and rest at least 3 minutes. Work in batches when necessary; thin shoulder steaks remain firmer than long-braised shoulder.
  5. Reduce skillet heat to medium; add 1 more tablespoon oil.
  6. Add 3 medium zucchini (courgettes), sliced on bias into ½-inch pieces.
  7. Cook 3-4 minutes per side until golden and tender-crisp.
  8. Add 2 minced garlic cloves and 1 teaspoon fresh rosemary; cook 30 seconds.
  9. Deglaze with ¼ cup white wine or chicken broth, scraping up browned bits.
  10. Reduce liquid by half for a light pan sauce.
  11. Season the zucchini with salt and pepper to taste.
  12. Top pork with rosemary zucchini; drizzle with pan sauce.
  13. Garnish with additional fresh rosemary if desired.

Notes

Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.