Grilled Pork Steaks With Baked Beans And Cornbread
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Pork · high-protein
1129 cal
54g protein
100g carbs
57g fat
per serving · estimated
Ingredients
- 4 (7 oz each) pork shoulder steaks
- 1 28 oz can baked beans
- 1 8.5 oz box corn muffin mix
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 tbsp unsalted butter
- 1/4 cup barbecue sauce
- 1 tbsp total kosher salt, black pepper and garlic powder
Method (tap to check — screen stays awake)
- Stir the muffin mix with the milk, egg and melted butter, pour into a hot greased skillet, and bake at 400F for 20 minutes until a pick comes out clean and the top springs back.
- Season the pork steaks aggressively on both sides with salt, pepper and garlic powder.
- Grill or pan-sear over high heat for 5 minutes per side until deeply marked and an instant-read thermometer reads 145F at the center.
- Brush the steaks with barbecue sauce and give them 1 more minute per side so the glaze tightens and turns sticky rather than runny.
- Warm the baked beans in a saucepan for 8 minutes until they bubble slowly and thicken around the edges.
- Rest the steaks 5 minutes, then serve with the beans and wedges of hot cornbread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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