Pat 4 pork shoulder steaks (about 6 oz each) dry with paper towels and season both sides generously with salt, pepper, and 1 tablespoon of chopped fresh rosemary.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the pork steaks and sear for 4-5 minutes per side until golden brown with an internal temperature of 145°F.

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.

In the same skillet, reduce heat to medium and add 1 more tablespoon of olive oil.

Add 3 medium zucchini (courgettes), sliced on the bias into ½-inch thick pieces.

Cook for 3-4 minutes per side until golden and tender-crisp.

Add 2 cloves of minced garlic and 1 teaspoon of fresh rosemary to the zucchini. Cook for 30 seconds.

Deglaze the pan with ¼ cup of white wine or chicken broth, scraping up any browned bits.

Let the liquid reduce by half, creating a light pan sauce.

Season the zucchini with salt and pepper to taste.

Serve the pork steaks topped with the rosemary zucchini and drizzled with the pan sauce.

Garnish with additional fresh rosemary if desired.