Marinated Pork Steaks
photo by diner524
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 pork blade steaks, about 3/4 inch thick
- 1 (8 1/4 ounce) can sliced pineapple (I like to use fresh pineapple, and then just use a can of pineapple juice for the marinade)
- 1 medium onion, chopped
- 1⁄2 cup soy sauce
- 1⁄4 cup vegetable oil
- 3 tablespoons light corn syrup
- 1 teaspoon ground ginger
directions
- Trim the excess fat from the pork steaks, and place them in a large shallow container.
- Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.
- Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.
- Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.
- Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.
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Reviews
-
Best marinade ever. I was out of several ingredients so there was a few substitutions. I used olive oil instead of vegetable oil, molasses instead of corn syrup, and ground cinnamon instead of ginger. I placed the pork steaks in a ziplock bag, poured marinade over pork steaks, made sure all the air was out and all pork steaks covered in sauce. I also added a cup of fresh parsley last in the ziplock bag which added a nice touch. I used the pineapple juice but not the pineapples. The pork steaks was the juiciest ever! My family kept asking my husband how and what did he do. This will definitely be my go to marinade for pork. Thank you so much for the recipe.
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This simple recipe packs lots of flavor into an easy to make meal. The marinade works it's magic and these were the tenderest chops we've had lately. I used bone-in pork chops and had to cook indoors due to weather. Outdoor grilling could only add to the awesome results. I will definitely be using this recipe again! Served with brussels sprouts and salad.
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RECIPE SUBMITTED BY
breezermom
United States