You don’t have to be from St. Louis to enjoy everything the city has to offer at the holidays. Copyeditor Jonathan Taylor serves this every year to warm over out-of-town guests.
INGREDIENTS
2 pork steaks
Cooking oil
Dry vermouth
Chicken stock
Flour (to make gravy)
1 tsp apple cider vinegar
Dry rub
2 tbsp ground yellow mustard seed
4 tsp ground ginger
4 tsp ground coriander
2 tsp kosher salt
½ tsp black pepper
½ tsp white pepper
INSTRUCTIONS
Preheat the oven to 325o F.
Remove pork steaks from packaging and pat them dry.
Prepare the dry rub and apply it to the pork steaks.
Sear pork in a large, cast-iron skillet with light olive oil, 3-4 minutes per side.
Remove pork, turn off the heat and deglaze the pan with the dry vermouth. Let the alcohol cook off for a minute.
Add chicken stock (enough to just barely cover the steaks) and re-add the steaks to the pan.
Cover with aluminum foil and bake at 325o F for 1 hour.
Move pork steaks to a plate to rest.
Use a fat skimmer to remove excess fat from the jus.
Make gravy with flour and the remaining jus by slowly adding flour while stirring until the gravy is the desired thickness.
Add 1 tsp apple cider vinegar to the gravy and stir.
Plate and serve with any side dishes or as an open-faced sandwich on bread.
SPECIAL NOTES
Pairs well with a tasty beer. If you are in St. Louis, give a City Wide APA a chance.
