• Yield: Serves 4 to 6

  • Time: 10 minutes, plus 30 minutes to 4 hours in marinade prep, 15 minutes grill time cooking, 55 minutes to 4 hours and 55 minutes total


Put aside the pricey pork chop every now and then and turn to a cheaper cut with a lot more character: the pork steak. In today’s world of überlean pork, the pork steak, which is cut from the generously marbled shoulder, is so notoriously succulent it’s a natural for the grill. Here the steaks are bathed in a marinade of apple cider and maple syrup, which turns sticky and crispy on the grill.

Serve these steaks up with something fresh like Summer Greens & Melon Salad or Dandelion and Caramelized Carrot Salad.


  • 2 pounds pork steaks (from shoulder or butt), cut 1-inch thick and trimmed of excess fat

  • 5 tablespoons maple syrup

  • 3 tablespoons cider vinegar

  • 5 large cloves garlic

  • 1/2 teaspoon fresh-ground black pepper

  • Salt to taste


1. Spread the pork steaks on a large platter. In a blender or food processor, purée together the maple syrup, cider vinegar, garlic, and pepper. Pour over the steaks, turning them to coat with the mixture. Marinate the steaks in the refrigerator for 30 minutes to 4 hours.

2. Prepare a charcoal grill for two-zone cooking. If using a gas grill, set one burner on high and one burner on low. Oil the grate.

3. When the coals are ready, sear the steaks on both sides over high heat, sprinkling them with salt. Move them to the cooler side of the grill and continue cooking them slowly until they are firm when pressed with your finger, about 5 to 8 minutes more per side. Rest the steaks off the fire for 10 minutes and serve them hot.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Sally Swift
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.
Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.