SO MANY FLAVORFUL CUTS OF PORK ARE AVAILABLE in grocery stores these days that it’s worth looking beyond pork tenderloin and pork chops. Pork blade steaks are long, thin, bone-in steaks cut from the pork shoulder; they’re an unusual cut, but available in most meat departments. Because the steaks can be tough, we created a marinade with a high acid content that breaks down the fibers in the pork, tenderizing the meat. Pork and chutney have a natural affinity, and we particularly like the sweet-hot flavor of Pasta & Co Roasted Tomato Chutney, but feel free to substitute your favorite brand.

　　

Ingredients

serves 4

　　1/2 cup extra-virgin olive oil

　　1/2 cup cider vinegar

　　4 garlic cloves, chopped

　　1/2 cup store-bought chutney

　　Kosher salt and freshly ground black pepper to taste

　　1 green onion (white and green parts), chopped

　　4 8-ounce pork blade steaks

　　

Step 1

Mix the oil, vinegar, garlic, chutney, 1 teaspoon salt, 1/2 teaspoon pepper, and green onion together in a small bowl. Place the steaks in a large resealable plastic bag or a large bowl and add the marinade. Make sure the steaks are coated on all sides. Marinate the steaks for 1 to 3 hours in the refrigerator. Take them out of the refrigerator 30 minutes prior to grilling, allowing them to reach room temperature.

　　

Step 2

Prepare the grill by scraping it, oiling it, and heating it to medium-high heat. Lay the steaks on the grill. After 4 minutes, flip the steaks and cook for another 3 minutes for medium.

　　Pure Flavor