Bone-in cut pork steaks are more flavorful and tender than pork chops. Paired with roasted vegetables, this savory dish will definitely make it to your family’s list of favorites.
Herbed Pork Steaks with Roasted Root Veggies and Zucchini
Paired with roasted vegetables, this will sure be a family favorite.
Ingredients
Herbed Pork Steaks with Roasted Root Veggies and Zucchini
- 2 heaping tablespoons sweet orange marmalade
- 1/3 Cup sesame oil
- 1 tablespoon Worcestershire sauce
- 5 large cloves Garlic minced
- 1 teaspoon dried thyme leaves
- 1 tablespoon dried tarragon
- 1/2 teaspoon dried rosemary
- 2 tablespoons Butter melted
- 1/2 Cup water
- 1 kilo pork use bone-in pork steaks
- 4 medium beets quartered
- 2 large jicama (singkamas) cut into large chunks
- 2 medium carrot cut into large chunks
- sesame oil for drizzling
- Salt to taste
- 1 zucchini cut into large pieces
Instructions
- Combine marinade ingredients in a bowl. Transfer to a resealable plastic bag. Add pork steaks and refrigerate for 4 hours.
- Transfer pork and marinade to a large baking dish. Bake in a preheated 350ºF oven for 55 minutes. Transfer pork steaks to a serving platter. Cover with foil to keep warm.
- In another baking dish, combine beets, singkamas, and carrots. Drizzle with sesame oil and sprinkle lightly with salt and ground black pepper. Roast in a 350ºF oven for 30 minutes. Add zucchini and roast for 15 minutes more.
- Serve pork with roasted vegetables on the side.
Tried this recipe?Let us know how it was!
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