Montreal Seasoned Pork Steak or Pork Chops, Beef Steaks can be used too. With two contrasting Sauces (Red & White) served with the Meat. The Red Sauce hits high with its acidity and pronounced flavor. While the White sauce offers a lower tone to the overall dish. When paired with Montreal Steak, Seasoned Meat. You got something that is really Special & Saucy.
Servings: 2 portions
Equipment
- 1 Marinating Container to season the pork chops and refrigerate
- 1 Skillet
- 1 Broiler Pan
- 2 Small bowls for the Sauces
Ingredients
- 2 1 inch Pork Chops
- As Needed Neutral Oil
- As Desired Montreal Steak Seasoning
Red Steak Sauce
- 1/2 C Ketchup
- 1 Tbl Yellow Mustard
- 1 Tbl Worcestershire Sauce
- 1 Tbl Lemon Juice
- 2 tsp Apple Cider Vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Liquid Smoke
White Steak Sauce
- 1/2 C Mayo
- 1 Tbl Horseradish
- 1/2 tsp Garlic Powder
- 1/4 tsp Kosher Salt
- 1/4 tsp Rosemary Ground
- 1/8 tsp Black Pepper or to taste
Instructions
- Combine all the Ingredients for Red Sauce & White Sauce in two separate bowls, cover and refrigerate until needed.
- Trim excess Fat from the Meat. Chop into small pieces and set aside for now to render out later. Brush the Steak/Pork Chop with Oil and Season with Montreal Steak Seasoning. Cover and refrigerate for at least 1 hour in order to rehydrate the spices and work the flavors in. Remove from the fridge 30 minutes before you plan on cooking so that the meat can come close to room temp prior to cooking, and preheat the oven to 300 F with the rack in middle position.
- Place Pork Chops into the oven at 300 F for 30 minutes.At about 8–10 minutes of cook time remaining, Place the trimmed and chopped fat into a skillet over medium heat to render out the fat in preparation for searing,As soon as the Pork Chops are out of the oven, transfer to the hot skillet to sear 3 minutes per side. Remove and let the meat rest 5 minutes before plating,See the notes for other ways to cook the meat, depending on the thickness.
- Spread the Red Sauce on the bottom of the plate and place the Steak on top. Then Sauce the top of the Steak with White Saucy Steak Sauce and serve.
Notes
With Montreal Seasoned meat, you really want to limit the sear time to about 3 minutes per side as to not burn up the spices. So your cooking method for the Meat will depend on the thickness of it.
1/4 inch to 1/2 an inch Meat can be seared fully within the 3 minutes timespan on each side. Add about a minute for bone in.
3/4 inch to 1 inch can be seared for 3 minutes per side and then finished in the oven at 350 F until an internal temperature of 145 F or higher, or even just baked in the oven until done without any searing.
If you are doing more than 2 Pork Chops, then it is best to just cook in the oven until an internal temperature of 145 F is reached. This way you can fit about 4 pork chops or more on a tray at a time and the skillet doesn't have to be reused to sear multiple steaks and eventually burn up the spices that are in the skillet.
If grilling this isn't an issue, you just grill the pork chops until they are done and repeat for as many as you have.