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This Butts' For You!

This Butts' For You!

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
SHELAGGIE

SHELAGGIE

This is a terrific and different way to enjoy pork steaks. Fast easy, tender and tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
  3. Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.
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Reviews

DAVINASMOM
4

DAVINASMOM

9/14/2005

Nice change from mushroom sauce or shake n bake. If you are using a gas oven don't cook for quite as long and defintely foil your pan for easier clean up!

Suzanne
3

Suzanne

9/11/2012

Compared to other recipes that pair brown sugar with pork this is much sweeter. It might be good on a cold snowy night but it was too sweet for my family.

Twila Davis Reed
3

Twila Davis Reed

9/29/2011

Husband really liked this. My steaks were a bit bigger, so I probably should have adjusted the spices accordingly, as I thought there wasn't quite enough salt to balance the sweet and next time I will probably add a little pinch of cayenne for a slight kick and a little more flavor depth. Overall though, it was very tasty! I didn't use a grill rack and just drained the liquid off my baking sheet whenever I turned the meat. That worked fine. Plus, it allowed me to cover my pan in foil which made cleanup a breeze. To speed it up a little, I did use the broiler on lower heat to do the final sugar glazing. That worked great. You just have to watch so you don't burn it.

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