Two thick pork steaks, tender and quick from a hot pan. The shoulder's marbling means they stay moist and fork-tender even on a weeknight timeline. Salt and sear is all they ask.

Serves 2. 20 minutes, 15 at the stove.

About 220 calories a serving, 14 g protein, 0 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the two pork steaks dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature while the pan heats.
2. Heat 2 tablespoons of oil in a large skillet over medium-high until it shimmers. Lay both steaks in the pan and sear without moving them for 4 minutes, until the undersides are golden brown.4 min
3. Flip the steaks and sear the other side for 3 more minutes until cooked through and the meat reaches 160°F [71°C] at the thickest point. Transfer to a plate and rest for 2 minutes before serving.3 min

Note Swap a butter knob and garlic clove in the pan after searing for pan sauce. Leftovers keep three days, shred them into grain bowls or sandwiches. Serve with a sharp vinegar slaw and rice or crusty bread.