Pork Archives – WellPlated.com

Crowd-Pleasing Crockpot Ribs

Erin Clarke — Mon, 22 Sep 2025 15:50:27 +0000

Crockpot Ribs

Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

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The best way to get fall-off-the-bone tender ribs.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

5 Star Review

“We made these yesterday and they came out perfectly! The meat was so tender and was falling off the bone. It was super easy to prep before heading off to work.”
— Lauren —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork, and save the beef for Beef Back Ribs.)
Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
Hot Sauce. For a little bit of heat.
Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

How to Make Ribs in a Crockpot

Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

Pour Half Over the Ribs. Save the rest for serving.

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

Cooking Tip

Other Cues for Doneness. If you don’t have a thermometer, there are other signs you can look for:

Color. When done, the meat in the middle should be white, and there shouldn’t be any pink juices.
Bones. Check your ribs to see if the meat has drawn back from the bone. When done, the meat will expose some of the bone at the thin end of the ribs.
Flexibility. Your ribs should be flexible but not falling apart. When you think your ribs are done, grab one end with a pair of tongs and pick them up. The ribs should bend towards the ground without falling apart.
Tenderness. Gently insert a toothpick between two of the bones. If the toothpick goes in easily, then the ribs are done.

What to Serve with Ribs

Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Frequently Asked Questions

Can You Make Crockpot Ribs Without Cutting Them Into Individual Ribs?

I’ve never made slow cooker ribs without cutting them apart, so I can’t say from experience. That said, several readers have reported leaving the racks partially intact, so seems to be an option. I would keep an eye on them as they cook since they may need a bit longer to cook if not cut into individual ribs.

How Do You Thaw Ribs?

If (like me) you forget to thaw your meat ahead of time, don’t worry. Crockpot ribs can still be in your (near) future. Here’s how you can thaw ribs quickly and safely.

Keep your ribs in their packaging or in a sealed ziptop bag. Fill a large bowl with cold water, and submerge your ribs in the water, adding something on top of them to keep them from floating to the top.

Leave the ribs for about 30 minutes, then check to see if they are thawed. If they are still frozen, drain the water and refill with fresh cold water.

Can You Cook Frozen Ribs in a Crockpot?

No, do not place frozen ribs in a crockpot. Frozen meat will begin to thaw in the slow cooker and may spend too long at room temperature, rendering it unsafe to eat.

Can You Stack Ribs in a Slow Cooker?

Yes. While I have not tried the recipe this way, other readers have reported success with a double layer of ribs in a single crockpot.

Can You Slow Cook Ribs Too Long?

Yes. Believe it or not, you can overcook ribs in a slow cooker. That’s why I recommend cooking them low and slow and keeping an eye on them towards the end. You’re looking for meat that’s tender and comes off the bone with light pressure.

How Do You Remove the Membrane?

Rinse the rack of ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don’t worry!) Flip to the back of the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.

This allows your spice rub or sauces to penetrate the meat and also helps the meat become tender.

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Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8

Servings servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
1 cup ketchup
½ cup molasses
2 tablespoons apple cider vinegar
½ teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).

Video

Notes

STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

Nutrition

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Easy Sweet and Sour Pork {Ready in 25!}

Erin Clarke — Mon, 25 Aug 2025 10:05:00 +0000

Sweet and Sour Pork

Better than takeout? Yes! With a sticky sweet and tangy sauce, crispy pork, tender-crisp veggies and pineapple, this Sweet and Sour Pork recipe easily earns that title! Done in under 30 minutes, it’s a weeknight meal that will have everyone running to the table.

A lightened up version of a takeout classic.

While sometimes I hesitate to say my takeout fakeout version of a dish is better than the restaurant version, I am fully confident that this Sweet and Sour Pork blows away the competition. Let’s discuss:

Some sweet and sour sauces lean way too heavy on the sweet, while others are acidic in a way that makes the back of your throat feel weird. This sauce is sweetened with honey and it’s got just the right balance of flavors. (My Sweet and Sour Chicken and Crockpot Sweet and Sour Chicken are sure to please too!)
It’s also more than just sweet and sour. Sesame oil, lots of garlic, and fresh ginger layer in lots of flavor in the sauce.
Pieces of pork tenderloin are coated in cornstarch and pan-fried to crispy perfection, with a more modest and healthy amount of oil than the restaurant version of sweet and sour pork.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

For the Sauce:

Honey. Store-bought sweet and sour sauces are often made with high-fructose corn syrup. Honey adds sweetness without being cloying.
Vinegar. You can use apple cider vinegar or rice vinegar for the sour complement to the sweet.
Pineapple Juice. Poured off of the canned pineapple.
Ketchup. For that signature sweet and sour sauce color and an added layer of flavor.
Soy Sauce. I use low-sodium soy sauce, but you can swap in tamari for a gluten-free option.
Sesame Oil. Toasted sesame oil has a fantastic nuttiness.
Garlic and Ginger. A dynamic duo in Asian sauces and stir-fries. Fresh is a must!

For the Stir-Fry:

Cornstarch. This is what makes the pieces of pork crispy when pan-fried.
Pork Tenderloin. The perfect cut of pork for a stir fry! Cut it into pieces before you get started.
Vegetable Oil. Or another neutral, high smoke point oil you like to use for cooking.
Bell Peppers. Use a combination of green bell pepper and sweeter red bell pepper.
Onion. I use a small yellow onion, but red onion works too.
Pineapple Chunks. While I’d normally opt for fresh or frozen pineapple, I prefer canned for this recipe. For one, the juice in the can is used in the sauce. But also, the more tender texture and sweeter flavor lends itself well to sweet and sour pork.
Green Onions. For the stir fry and for garnishing.

How to Make Sweet and Sour Pork

Make the Sauce. Whisk everything together in a small bowl. Set it within arm’s reach of the stove—this moves fast!

Coat the Pork. Whisk together the cornstarch and salt in a large bowl, then add the pork and toss until it’s evenly coated.

Start the Stir Fry. Heat a tablespoon of oil in a skillet set over medium-high heat. Add the bell peppers, onion, pineapple, and most of the green onions (except what you’re using for garnish) to the pan and cook until the veggies are juuuust starting to get soft. Transfer to a plate.

Cook the Pork. Add the rest of the oil to the skillet and return it to medium-high heat. Add the pork to the pan and brown it on all sides, working in batches if you need to. You want to let each side cook undisturbed until it’s got a crispy-crusty brown coating, then flip it.

Put It All Together. Pour the sauce into the pan. Increase the heat to high and cook until the sauce is thick and clings to the pork. Add the veggies to the pan and cook for a minute or two more.

Serve. Plate the sweet and sour pork with rice, garnish with the reserved green onions, and ENJOY!

What to Serve with Sweet and Sour Pork

White rice is, of course, the classic, but by no means is that your only option!

Rice and Grains. Instant Pot Brown Rice is hearty and quick, or try cooked quinoa for extra protein.
Fried Rice. Cauliflower Fried Rice would be perfect, or make a batch of my Thai Fried Rice.
Noodles. Serve your sweet and sour pork tossed with wide rice noodles.
Asian Salads. This Asian Cucumber Salad is one of my favorite sides for serving with stir-fries!

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Sweet and Sour Pork

With a sticky sauce, crispy pork, lots of veggies and pineapple, this sweet and sour pork recipe is sure to please. Done in under 30 minutes!

Course Dinner, Main Course

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 364kcal

Author Erin Clarke / Well Plated

Ingredients

For the Sauce:

¼ cup honey
¼ cup apple cider vinegar or rice vinegar
¼ cup pineapple juice drained from the can below
2 tablespoons ketchup
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
4 garlic cloves minced, about 4 teaspoons
2 tablespoons minced ginger from about a 2-inch piece

For the Stir-Fry:

¼ cup cornstarch
1 teaspoon kosher salt
1 (1 ½-pound) pork tenderloin cut into ½-inch pieces
2 tablespoons vegetable oil divided
1 green bell pepper cut into ½-inch pieces, about 1 cup
1 red bell pepper cut into ½-inch pieces, about 1 cup
1 small onion sliced into ¼-inch wedges, about 1 cup
1 (20-ounce) can pineapple chunks drained and liquid reserved
5 green onions thinly sliced, divided

Instructions

In a medium bowl, whisk together the sauce ingredients: honey, vinegar, pineapple juice, ketchup, soy sauce, sesame oil, garlic, and ginger until smooth.
In a large bowl, combine the cornstarch and salt. Add the pork and toss to evenly coat.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the green and red bell peppers, onion, pineapple, and green onions (reserving a few tablespoons of the green tops of the onions for garnish), and cook, stirring constantly, until just beginning to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork, shaking off any excess cornstarch. Cook, undisturbed, until nicely browned on the first side, 1 to 2 minutes, then flip and cook until browned on all sides. Work in batches if necessary. You’ll need about 5 to 6 minutes per batch. Return all pork to the skillet.
Add the sauce to the skillet and increase the heat to high. Cook, stirring, until the sauce is thickened and coats the pork, about 2 minutes. Return the vegetables and cook until the pork is cooked through and the vegetables are heated and crisp, 1 to 2 more minutes.
Serve over rice, garnished with reserved green onion tops.

Notes

TO STORE: Refrigerate leftover sweet and sour pork in an airtight container for up to 3 days.
TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
TO REHEAT: Warm in a nonstick skillet over medium-low heat, or in the microwave.

Nutrition

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Smash Dumpling Tacos

Erin Clarke — Tue, 10 Jun 2025 18:09:39 +0000

Smash Dumpling Tacos

When you’re craving dumplings but don’t want to fuss with the wrappers, make Smash Dumpling Tacos! The filling from my favorite Pork Dumplings pressed onto tortillas and griddled until crispy, they’re a fun way to change up taco night.

Smash Tacos with an Asian Twist

Ever since making Smash Tacos, I’ve been in love with the process.

It’s such an easy way to use ground meat, the sear is incredibly satisfying, and the tortilla gets extra crispy (aka DELICIOUS).

If, like me, you rely on Ground Beef Tacos for quick, last-minute dinners, the next time you are wondering what to make, change it up with this dumpling-inspired recipe.

The filling is a gingery ground pork just like dumplings, but instead of painstakingly folding wonton wrappers (which isn’t something most of us have time for on an average weeknight), you press it onto tortillas, then sear on both sides.

Finish with crispy veggies and sesame seeds, and you have the yummiest street-food style dinner that’s ready in 30 minutes or less!

How to Make Smash Dumpling Tacos

Mix Together the Filling. Ground pork is traditional for dumplings, but you could absolutely make these dumpling tacos with chicken or turkey.

Spoon onto Tortillas. I like the street-taco-size tortillas for these, because the smaller size reminds me even more of dumplings.

Press the Meat into a Thin Layer. You can use the back of the spoon or your fingers.

Smash and Sear on the First Side. Use a burger press or the back of a sturdy spatula to thin out the meat even more. Let the meat get crispy and browned.

Flip and Crisp the Tortilla. That crisp is what makes smashed tacos so great!

Garnish. Add thinly shaved carrots, green onions, and sesame seeds to taste.

For a dipping sauce, I kept it easy with soy sauce seasoned with red chili flakes for some heat.

Smash tacos are best served as soon as you make them, though if you like, you can place them on a wire rack set on top of a baking sheet and keep them warm in a 250°F oven.

More Creative Takes on Tacos

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Smash Dumpling Tacos

Enjoy the flavor of savory dumplings, without the fuss of the wrapper! These smash dumpling tacos are crispy, juicy, and a fun way to change up taco night.

Course Main Course

Cuisine Asian, Mexican

Prep Time 10

Cook Time 5

Total Time 20

Servings tacos

Calories 202kcal

Author Erin Clarke / Well Plated

Ingredients

For the Smash Tacos

1 pound ground pork
2 tablespoons white wine vinegar
½ tablespoon low sodium soy sauce
4 small green onions very finely chopped, about ¼ cup
4 garlic cloves minced about 4 teaspoons
2 tablespoons minced ginger
½ teaspoon kosher salt
8 small (street taco) flour tortillas

For Topping:

Thinly sliced cabbage
Shredded carrots
Chopped green onion
Cilantro

Instructions

Place the pork in a medium bowl. Top with the vinegar, soy sauce, green onion, garlic, ginger, and salt. With a fork or your hands, mix gently to combine.
Place a tortilla on a work surface. Scoop one-eight of the filling into the center, then with the back of a spoon or your fingers, spread it into a thin, even layer. Repeat with remaining tortillas.
Heat a cast iron or nonstick skillet over medium high. Place a tortilla in the skillet meat-side down, then with the back of a very sturdy spatula or a burger press, smash the tortilla into the meat, twisting back and forth a bit, so the meat spreads even more thinly. Cook on the first side until the meat is browned and crisp, 2 to 3 minutes. If your skillet is large, you can cook multiple tacos at a time, just make sure the tortillas don't overlap.
Flip and cook on the other side until the tortilla is golden, about 1 to 2 minutes more. Serve with your toppings of choice.

Video

Notes

TO STORE. Refrigerate leftover filling for up to 1 day. Restir before adding to fresh tortillas and cooking.
We love to eat these right as they come out of the pan, but if you like, you can set them on a wire rack placed on top of a baking sheet and keep them warm in a 250°F oven while you finish the remaining tacos. Add toppings just before serving.
Adapted from my Pork Dumplings

Nutrition

Pork Dumplings

Erin Clarke — Mon, 17 Feb 2025 13:54:18 +0000

Pork Dumplings

Homemade Pork Dumplings are fun to make and even more fun to eat! The perfect appetizer for pairing with your fave Chinese recipes, you’ll love the golden brown exterior and savory cabbage and pork filling.

Pork dumplings from scratch pay off in deliciousness and personal satisfaction.

Making pork dumplings is EASY, but it does take time. But once you get going, the process is almost meditative. It’s your moment of zen, dolloping filling onto each wrapper and methodically pleating the edges. Listen to your favorite podcast or ponder the mysteries of the universe. (Who discovered thousands of years ago that wheat could be ground up and made into dumpling wrappers? Blows your mind, right?)

The filling for these pork dumplings is a classic: ground pork and Napa cabbage, perked up with white wine vinegar and made extra tasty with minced ginger, garlic, green onion, and soy sauce. (For the filling experience without the wrapper, try my Egg Roll in a Bowl, and for the filling in taco form, try my Smash Dumpling Tacos.)

In one skillet, pan fry your dumplings until they’re golden brown on the outside, cover them to steam the filling, then enjoy them with dipping sauce. I’d say these are great for sharing, but I honestly think I could eat a whole batch myself—they’re just so good!

Uncooked dumplings freeze like a dream and can be cooked from frozen. Pop some to enjoy at a future time into the freezer, and you have fresh dumplings on demand.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Dumpling Wrappers. I like to use the round ones, but you can also use square. For some reason, they sometimes sell these (and the wrappers you need for Air Fryer Egg Rolls) with the vegan foods at the grocery store like tofu and tempeh.
Napa Cabbage. You can use green cabbage if you can’t find Napa cabbage.
Ground Pork. A classic dumpling filling!
White Wine Vinegar and Soy Sauce. For a pop of acidity and savory umami.
Ginger, Garlic, and Green Onions. Three ingredients that are heavy-hitters in Asian cooking, adding lots of flavor.

How to Make Pork Dumplings

Prep the Cabbage. Cut it into thin strips, then cut the strips into short pieces. Toss it with the salt and let it sit for 10 minutes, then squeeze out as much liquid as possible.

Make the Filling. Mix the pork, vinegar, ginger, green onions, garlic, and soy sauce into the cabbage. Use your hands! Just go for it!

Set Up Your Dumpling Making Station. You’ll need your package of dumplings, a bowl of water, the filling, a baking sheet lined with parchment paper, and a clean work surface.

Fill Your Dumplings. Working three at a time, place a tablespoon of filling onto the center of each wrapper. Dip a finger in the water—you don’t want it dripping with water, just damp—and run it along the edges of the wrappers.

Seal. Fold the wrapper in half and press the edges to seal, then pleat the edges. It will get easier as you go and start getting used to the movement—I promise! Place the finished dumplings on the baking sheet.

Sear. Add the oil to a hot skillet set over high heat. Cook the dumplings until they’re lightly browned.

Steam. Pour water into the skillet, cover, and reduce the heat to low. Steam until the filling is cooked through.

Serve. Transfer the pork dumplings to a serving plate and serve with soy sauce or another dipping sauce you like. ENJOY!

Meal Prep Tip

You can freeze these pork dumplings for later! Pop them in the freezer on the baking sheet and once they’re frozen solid, transfer them to a freezer bag or airtight container. You can cook them from frozen, just adding a few more minutes to the cooking time.

Recipe Variations

Make Them With Chicken. Although I haven’t tested it myself, I think ground chicken would work well in these dumplings!
Veganize Your Dumplings. Use pressed and crumbled tofu instead of ground pork.

How to Serve Pork Dumplings

Here are some ideas on how to work these pork dumplings into your meal!

As an Appetizer. Serve your pork dumplings as an appetizer for a takeout-at-home dinner with Kung Pao Shrimp and Chicken Fried Rice.
Salad. Add protein to Asian Cabbage Salad.
Soup. Float the dumplings in a bowl of good broth with some sliced green onions, minced garlic, and fresh ginger.
Main Event. Ben and I devoured these for dinner, and it was one fantastic evening.

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Pork Dumplings

Homemade pork dumplings are fun to make and even more fun to eat! Made with ground pork, Napa cabbage, and Asian-inspired seasonings.

Course Appetizer

Cuisine Asian

Prep Time 55

Cook Time 8

Total Time 1 5

Servings dumplings

Calories 49kcal

Author Erin Clarke / Well Plated

Ingredients

48 dumpling wrappers round is easier to fold but square works too
½ head Napa cabbage see notes
1 tablespoon kosher salt
1 pound ground pork
2 tablespoons white wine vinegar
2 ½ tablespoons minced ginger
4 small green onions very finely chopped, about ¼ cup
4 garlic cloves minced, about 4 teaspoons
1 tablespoon low-sodium soy sauce plus additional for dipping
Canola oil or a similar high-temperature cooking oil

Instructions

Cut the halved cabbage crosswise into very thin strips, then chop the strips a few times so they are in shorter pieces. You should have about 4 cups. Place the sliced cabbage in a medium bowl and toss with the kosher salt. Let stand for 10 minutes (the cabbage will release some liquid).
Grab the cabbage by handfuls and give them a good squeeze to remove as much liquid as possible (it won’t be a massive amount, but this is an important step). Transfer the squeezed cabbage to a large, dry mixing bowl.
Add the pork, vinegar, ginger, green onions, garlic, and soy sauce. With your hands, mix gently until the ingredients are evenly combined.
Set up your dumpling making station: Line up your dumpling package, a small bowl of water, the pork filling, a parchment-lined baking sheet, and whatever work surface you’d like to use for shaping the dumplings. Set 3 wrappers in front of you.
For each dumpling, place a loose 1 tablespoon of filling in the center. Dip your finger in the bowl of water and run it all around the edges of the wrapper to create a seal.
Lift one edge of the dumpling wrapper to fold it in half (if your wrappers are a square, fold two opposite sides together to close it like a book). Gently press the edges to seal it. With your fingers, make small pleats along the edges of the dumplings, wetting your fingers as needed so the pleats stay. This will take some practice — have fun with it! I end up with 5 – 6 pleats per dumpling.
Transfer to the parchment-lined baking sheet. Repeat with the remaining wrappers and filling (you’ll get the hang of it more and more as you go). At this point, you can cook the dumplings immediately or freeze them for later.
When ready to cook: fill a measuring cup with a spout with water, then set it and a tablespoon measure near your stove. Grab a large skillet with a lid that fits over it. Heat the skillet over over high heat. Drizzle in a few teaspoons of oil and swirl so that the pan has a thin but complete coating.
Once the oil is hot, quickly place dumplings in the skillet in a single layer so that the dumplings are close together but their sides do not touch.
Cook on the first side until the bottoms are golden brown and seared, about 3 minutes. Quickly add 3 tablespoons of water to the pan (be careful, it will spatter!). Immediately cover the skillet and reduce the heat to low. Let cook until the wrappers look semi-translucent and the filling is cooked through, about 4 to 5 minutes for fresh or 6 to 8 minutes if the dumplings were frozen (cut one open to check).
Transfer the dumplings to a serving plate. Enjoy immediately dipped with additional soy sauce if desired. Repeat with remaining dumplings, or freeze them for later.

Notes

When halving the cabbage, cut it lengthwise through the steam and leafy end.
TO STORE: Refrigerate leftover dumplings in an airtight container for 3 to 4 days.
TO REHEAT: Warm up the pork dumplings in a nonstick skillet set over medium heat, in the microwave, or in a steamer.
TO FREEZE: Freeze the dumplings on a parchment-lined baking sheet; once they’re frozen solid, transfer them to an airtight container or freezer bag and freeze for up to 3 months. They can be cooked directly from frozen.

Nutrition

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JUICY Fried Pork Chops

Erin Clarke — Sun, 09 Feb 2025 16:32:27 +0000

Fried Pork Chops

Fried Pork Chops are a fast and easy down-home dinner that scratches that comfort food itch. Pan-fried in butter with a savory seasoning blend, these are juicy, crispy pork chops that don’t disappoint!

Juicy inside, crispy outside pork chop perfection.

If you’ve been a victim of dry, bland pork chops in the past, these fried pork chops are here to turn things around for you.

Once you see that pork chops can be ACTUALLY DELICIOUS, you’ll be adding them to your menu left and right—Grilled Pork Chops, Baked Pork Chops, Air Fryer Pork Chops. All the pork chops, all the time!

This pan-fried pork chops recipe takes just 25 minutes from start to finish, with only 5 (five, count ‘em FIVE) minutes of cooking. Most of the remaining time is for resting (the pork, not you), so it really doesn’t get much easier than this.

Coating the pork chops in seasonings and flour before frying gives them a fantastic crust on the outside and the quick cooking method keeps them juicy and tender. Like I said: pork chop perfection.

5 Star Review

“Wow! These fried pork chops were exactly what I was craving! The simple seasonings worked perfectly.”
— Emily —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pork Chops. Using bone-in pork chops helps with the juicy factor, but to ensure they cook through on the stovetop, they need to be thin.
Flour. For that fabulous crust.
Seasonings. Paprika, dry mustard, garlic powder, onion powder, and (optional!) cayenne bring ALL the flavor.
Oil and Butter. You can use any high smoke point oil you like to cook with.
Garnishes. I serve these fried pork chops with lemon wedges, fresh herbs, or green onions.

How to Make Fried Pork Chops

Prep. Pat the pork chops dry and season both sides with salt and pepper. Let them sit at room temperature for 15 to 30 minutes. While the pork sits, stir together the flour and seasonings.

Dredge. Coat the pork chops in the flour mixture. Both sides! Shake off any excess.

Cook the First Side. Heat the oil in a large skillet set over medium-high. Once it’s warm, add half of the butter and when that melts, add the pork chops—as many as will fit without touching. Cook until the bottoms are golden-brown.

Flip. Turn the pork chops and cook until the other side is also golden-brown and the internal temperature reaches 135 degrees F. Transfer to a plate and cover.

Repeat and Serve. Repeat with the remaining butter and pork chops. Serve with a squeeze of fresh lemon and herbs or green onions. ENJOY!

Recipe Variations

Try a Different Seasoning. If you’ve got some store-bought blends, like Cajun seasoning or blackening seasoning, feel free to swap. Or come up with your own!
Make It Gluten-Free. Use your favorite measure-for-measure gluten-free all-purpose flour or simply omit the flour. (Just note that if you omit the flour, you won’t get that delicious crusted exterior situation.)

What to Serve with Fried Pork Chops

This recipe pairs well with all those go-to veggie and potato sides. Here are some ideas:

Applesauce. A classic! I love this Instant Pot Applesauce.
Potatoes. Garlic Mashed Potatoes? Don’t mind if I do!
Vegetable Sides. Keep it quick, simple, and easy with Sautéed Broccoli or Air Fryer Green Beans.
Salad. Or keep it light with this Harvest Salad.
Grains. Yes, creamy Instant Pot Risotto, YES!

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Fried Pork Chops

How to make perfect fried pork chops! This easy recipe requires minimal prep and just 5 minutes of cooking. So juicy with a yummy golden crust!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 25

Servings servings

Calories 393kcal

Author Erin Clarke / Well Plated

Ingredients

4 thin, bone-in pork chops about 1 3/4 to 2 pounds
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground dry mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper optional
3 tablespoons canola oil
2 tablespoons unsalted butter divided
1 lemon cut into wedges
Chopped fresh herbs or green onions optional for serving

Instructions

Remove the pork from the refrigerator. Immediately pat dry, then season on both sides with 1/2 teaspoon salt and the black pepper. Let stand at room temperature for at least 15 minutes before cooking; if time allows, let stand 30 minutes (the extra time with the salt on the outside will help make the chops more juicy).
In a wide, shallow bowl (a pie plate works well), stir together the flour, paprika, mustard, garlic powder, onion powder, and cayenne pepper.
Working one at a time, dredge each pork chop in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, deep skillet (cast iron is great here!) over medium-high heat. Add 1 tablespoon of the butter. Once the butter is melted, carefully lower in two of the pork chops, working away from you so the oil doesn’t spatter. Make sure the chops are not touching.
Cook 3 minutes on the first side without disturbing, until the pork is deeply golden and releases easily from the pan. Flip and cook an additional 45 to 90 seconds on the other side, until it reaches 135°F degrees on an instant read thermometer (per the FDA, pork is cooked at 145°F, but its temperature will continue to rise as it rests).
Transfer the fried pork chops to a plate or cutting board and cover to keep warm. Add the remaining 1 tablespoon butter to the skillet, the repeat with the remaining two chops. Cover and let rest for 5 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.

Notes

TO STORE: Refrigerate leftover fried pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Smoky, Tender Pulled Pork in the Crockpot

Erin Clarke — Thu, 23 Jan 2025 11:05:09 +0000

Slow Cooker Pulled Pork

This Slow Cooker Pulled Pork recipe is mouthwateringly juicy, fall-apart tender, sweet, smoky, and saucy. It’s so easy to make and great for a crowd!

Melt-in-your-mouth tender, ultra smoky pulled pork at home.

This slow cooker pulled pork has become a go-to dish whenever I’m serving a crowd. It’s an inexpensive crowd-pleaser, I can prep it in advance, and guests can serve themselves. AND leftovers can be frozen and used for meal prep. Score!

If you’re like us, you may even find yourself preferring this homemade recipe to your local BBQ restaurant. We primarily enjoy ours as slow cooker pulled pork sandwiches topped with Healthy Coleslaw and a side of Air Fryer Potato Chips, but that’s not the only option! Try Pulled Pork Quesadillas or take note from Slow Cooker Carnitas and make tacos.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pork. When making pulled pork, choose a fattier, tougher cut of pork that can stand up to long, slow cook times. As the fat renders and the meat breaks down, the excess fat helps the pork stay juicy. Pork shoulder is the traditional and best choice for crock pot pulled pork.
Onion. It breaks down so much you’ll almost forget it’s there, but it works quietly in the background to make this BBQ pulled pork recipe taste more complex.
Tomato Paste. Its concentrated flavor gives the sauce backbone.
Apple Cider Vinegar. The acid helps cut and balance the richness of the pork.
Honey + Brown Sugar. Some sweetness is essential for BBQ flavor. (Also vital in Smoked Pork Butt).
Hot Sauce. Spicy to balance the sweet. This recipe isn’t spicy as written, so if you want a spicy pulled pork, use more.
Worcestershire Sauce. The umami ingredient.
Liquid Smoke. Such a fun ingredient to use! It gives the pork an “I spent all day fussing over this” taste, with zero fuss at all. (If you prefer, you can omit it, but I think you’ll be happy with your purchase.)
Smoked Paprika + Garlic Powder + Mustard Powder. To make the sauce taste boss.
Cornstarch. A slurry thickens up the pork’s own cooking juices and makes them a part of the sauce. You don’t lose a drop of goodness.

5 Star Review

“Made this for a lake weekend and it was PERFECT. Everyone loved it and it was so easy to reheat leftovers.”
— Janie —

How to Make Pulled Pork in the Slow Cooker

Start with the Sauce Ingredients. Add everything to the slow cooker.

Whisk. Make sure everything is mixed well.

Season the Pork. This is important for creating tender, flavorful meat. If you want to use frozen pork, it does need to be thawed first. (If it isn’t thawed, it can become unsafe to eat, because the pork will spend so much time at room temperature as it thaws.)

Cook the Pork. Spoon the sauce over the top, then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.

Thicken the Sauce. Remove the pork, then add the cornstarch slurry. Let cook. Shred the pork and stir it together with the thickened BBQ sauce. ENJOY!

Meal Prep Ideas

Crockpot pulled pork reheats beautifully, so it’s great for making on the weekend and using to make dinner a few nights in a row. Reheat it in the crockpot with a splash of water or broth added to thin the sauce if needed, then put it to use in:

Sandwiches. A favorite! Use my homemade Hamburger Buns recipe or make pulled pork sliders with small buns.
Tacos. Tuck it into tortillas for slow cooker pulled pork tacos.
Rice Bowls. Swap it for the chicken in these Burrito Bowls with brown rice.
Salad. Use it instead of chicken in this BBQ Chicken Salad.
Baked Potato. Pile it onto a Baked Potato or an Air Fryer Sweet Potato.
Pizza. Do a spin on BBQ Chicken Pizza using pulled pork.

What to Serve With Slow Cooker Pulled Pork

Here are some classic pairings with pulled pork. You can’t go wrong with any of them!

Baked Beans. CLASSIC with barbecue. Make Easy Baked Beans if you’re in a hurry or Boston Baked Beans for something long and slow.
Grilled Vegetables. Perfect for a summer meal! Grilled Corn Salad or Grilled Potatoes would be tasty.
Mac and Cheese. Add Instant Pot Mac and Cheese to the mix for a comfort food meal.

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Slow Cooker Pulled Pork

This slow cooker pulled pork is juicy and tender, with the perfect sweet and smoky flavor. An easy crockpot recipe that's always a hit!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 5

Total Time 5 45

Servings servings

Calories 313kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE PULLED PORK:

1 small yellow onion finely chopped
6 ounces tomato paste
⅓ cup apple cider vinegar
⅓ cup honey
¼ cup water
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons mustard powder
2 teaspoons Sriracha or hot sauce of choice
1 teaspoon kosher salt plus additional for the pork
1 teaspoon liquid smoke optional but super good
1 (3- to 4-pound) boneless pork shoulder or pork butt
Ground black pepper
2 tablespoons cornstarch plus 3 tablespoons cold water to create a slurry

FOR SERVING:

Instructions

In the bottom of a 6-quart or larger slow cooker, whisk together the onion, tomato paste, apple cider vinegar, honey, water, brown sugar, Worcestershire, smoked paprika, garlic powder, mustard powder, sriracha, 1 teaspoon salt, and liquid smoke (if using), until smoothly combined.
Cut the fat from the bottom of the pork. Season the pork all over with a generous amount of kosher salt and ground pepper.
Add the pork to the slow cooker and spoon the sauce all over the top to cover it.
Cover the slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours, until the pork is fall-apart tender. Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker.
In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry. Pour into the slow cooker, then whisk to combine. Cover the slow cooker and cook on HIGH, whisking every so often, until the sauce is thickened to your liking, about 20 to 30 minutes.
While the sauce thickens, shred the pork with two forks or, if it is cool enough to handle, with your fingers.
Stir the shredded pork back into the thickened sauce in the slow cooker. Taste and adjust seasoning as desired (you may need an extra pinch of salt or some additional hot sauce if you enjoy a kick). Spoon pork on top of buns with coleslaw and pickles to create a sandwich, or serve it any way you like.

Video

Notes

TO STORE. Store slow cooker pulled pork for up to 4 days.
TO REHEAT. To reheat slow cooker pulled pork, warm on the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.
TO FREEZE. Portion the pulled pork into freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

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The Secret to JUICY Baked Pork Chops!

Erin Clarke — Fri, 10 Jan 2025 11:05:00 +0000

Baked Pork Chops

I’ve got the secret to making the BEST Baked Pork Chops! Not only are they perfectly seasoned and delish, they’re tender and exceptionally juicy. No more dry pork chops again!

The one simple trick for juicy baked pork chops.

Let’s be real: pork chops can be a big womp womp when they hit the table—dry, tough, flavorless, and all-around disappointing.

One too many sad pork chops might put you off of them for good. But these baked pork chops change the game.

I’ve been brining my Baked Chicken Breast for a few years now, which keeps them from drying out in the oven. I wanted to see if I could use that same technique to keep baked pork chops juicy and tender. The verdict? SUCCESS!

A simple brine—just salt and water—soaks into the pork chops, making them flavorful and juicy. If you brine your pork chops and don’t overcook, your pork chops won’t dry out!

Then I add a blend of seasonings to give them some oomph. You will not believe how delish these baked pork chops are. Give them a try!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Boneless Pork Chops. I recommend using pork chops that are at least 3/4-inch thick for maximum juiciness. You can use bone-in pork chops for Fried Pork Chops.
Brine. While you don’t HAVE to use it, I can’t stress enough how much it improves the flavor and texture of baked pork chops.
Seasonings. Chili powder, dry mustard, smoked paprika, ground cumin, salt and pepper. You can also add some cayenne for a bit of heat—that’s optional!

How to Make Baked Pork Chops

Brine the Pork Chops. Trim away excess fat, then whisk together the salt and water in a large pot. Add the pork chops to the brine and let them sit for 45 minutes at room temperature, or up to 12 hours in the refrigerator.

Prepare. Drain the brine and pat the pork chops dry so the seasonings stick. Start prepping the oven by setting a rack in the center and preheating it to 265 degrees F. Place parchment paper on a rimmed baking sheet, then set a wire rack on top (the kind you use to cool cookies after baking!).

Season the Pork. Rub oil all over the pork, then rub on the seasonings. Tasty, tasty! Set the chops on the rack, leaving space between them so air can circulate.

Bake. Place the pan in the oven and bake for 30 to 40 minutes, or until the pork chops reach 135 degrees F on an instant read thermometer. (While the pork chops rest, the temperature will rise to a safe 145 degrees F.)

Serve. Cover the pork chops on a plate or cutting board and let them rest for 5 minutes before serving (maybe with some Mushroom Sauce?). ENJOY!

Substitution Tip

You can change up this recipe by using any seasoning blend or rub you like with pork. (My Salmon Seasoning works well with baked pork chops too!)

What to Serve with Baked Pork Chops

These baked pork chops are boldly flavored, but those flavors are pretty neutral—the kinds you can pair with a wide range of flavors and cuisines. If you need some inspiration, here are a few ideas.

Potatoes. Garlic Mashed Potatoes Recipe are super flavorful, no gravy needed!
Salad. This Apple Walnut Salad would be a fantastic pairing—because apples are always good with pork.
Vegetables. Any vegetable side will work! These Roasted Brussels Sprouts are a perennial fave around here.
Grains. Add some decadence to your dinner with Instant Pot Risotto.

More Scrumptious Pork Chop Recipes

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Baked Pork Chops

These juicy baked pork chops are super tender, flavorful, and easy to make, with a simple, delicious spice rub! The best pork chops you'll ever cook!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 50

Servings servings

Calories 430kcal

Author Erin Clarke / Well Plated

Ingredients

For the Baked Pork Chops:

4 boneless pork chops at least 3/4-inch thick, about 2 pounds
Brine if using
2 tablespoons extra virgin olive oil
1 ½ tablespoons chili powder
2 teaspoons dry mustard
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon kosher salt increase to 1 1/2 teaspoons if not brining
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper optional

For the Brine:

4 cups Water
4 tablespoons Kosher salt

Instructions

Trim the pork chops of any excess fat. Brine the pork chops (you can skip it but I HIGHLY recommend brining for the juiciest possible pork. It's worth it!): In a large pot, whisk together the water and salt. Add the pork and submerge for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry (no need to rinse).
When ready to bake, place a rack in the center of your oven and preheat to 265°F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Rub the pork all over with the oil—make sure it’s nice and moist so the rub still stick.
In a small bowl, combine the chili powder, mustard, smoked paprika, cumin, salt (check amount depending upon whether or not you brined), black pepper, and cayenne pepper. Rub all over the pork.
Arrange the pork chops side by side on the rack so they are not touching. Roast until they register 135°F on an instant read thermometer inserted at the thickest part, 30 to 40 minutes. (The FDA says to roast to 145°F but there will be carry over cooking; if you go all the way to 145°F the pork chops will be dry).
Remove the pork chops to a plate or cutting board, cover, and let rest for at least minutes.

Notes

TO STORE: Refrigerate leftover baked pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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The Best Way to Cook Pork Steak

Erin Clarke — Fri, 20 Dec 2024 11:05:00 +0000

Pork Steak

Pork Steak is an underrated cut of meat that is super easy to cook and ultra juicy! Served with a delectable pan sauce, it’s the perfect recipe for when you’re in the mood for something different, but still want your dinner to be quick. This cooking method ensures tender, perfectly cooked steaks every time!

A different way to do steak.

Pork steak is a nice change of pace from the usual dinner routine. (Baked Chicken Breast, we love you, but not today!) Also known as pork blade or pork shoulder steak, this cut comes from the shoulder blade area of the pig. Because it has more fat than other cuts, it’s flavorful and rich. (Bonus: that extra fat also means that pork steaks are almost impossible to over-cook!)

I adapted the cooking method here from America’s Test Kitchen. The pork steaks are baked at a low temperature to cook them through, then seared to create an extra flavorful exterior. A garlicky white wine pan sauce is the perfect finishing touch!

(Don’t miss my Pork Roast and Baked Pork Tenderloin if you’re looking for more pork recipes!)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pork Steaks. If your pork steaks are very large (around 1 pound), cut them in half crosswise to create 8-ounce portions.
Green Onions and Garlic. To infuse flavor into the pan sauce.
Dry White Wine. Like Pinot Grigio. If you’d rather omit the alcohol, use low-sodium chicken broth instead.
Soy Sauce. Hello, umami! For a gluten-free pork steak sauce, use tamari or liquid aminos instead.
Unsalted Butter. Butter adds a nice richness to the sauce.

How to Make Pork Steak

Prepare. Pat the pork steaks dry and season them with salt and pepper. Set the pork on a wire rack placed onto a parchment-lined baking sheet. Let the pork come to room temperature for 30 minutes.

Bake at a Low Temp. Place the steaks in the oven—yep, still on the wire rack—and bake at 275ºF for 20 to 25 minutes, or until they reach 120 to 125ºF on an instant-read thermometer.

Sear. Heat the oil in a cast iron skillet set over medium-high heat. Once it’s hot, place steaks in the skillet and cook each side until a nice crust forms and the steaks reach 145ºF. Repeat with the remaining steaks.

Rest. Transfer the seared steaks to a plate. Cover and let them rest for 5 minutes. This ensures that they stay tender and juicy once you cut into them!

Make the Sauce. Add the green onions and garlic to the cast iron skillet that you seared the pork steaks in. Reduce the heat to medium and cook until fragrant. Deglaze the pan with the wine and soy sauce, then bring the liquid to a simmer. Cook until reduced by half, then stir in the butter.

Serve. Plate the pork steaks with the sauce spooned over the top. ENJOY!

What to Serve with Pork Steak

If you’re making the optional pan sauce, you might want to pair your pork steak with something that will soak up any extras. Aside from that, choosing sides is easy with this recipe—its flavor goes with just about anything!

Mashed Potatoes. The pan sauce is delicious with Crockpot Mashed Potatoes.
Salad. Keep it light and simple with a bag of greens tossed with Caesar Dressing.
Vegetables. These Smashed Brussels Sprouts would be perfect with pork blade.
Bread. Soak up the last bits of sauce from the plate with Roasted Garlic Potato Rolls.

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Pork Steak

This is the best way to cook pork steak! Tender, juicy, with a nice sear on the outside, this no-fail method won't let you down.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 1 15

Servings servings

Calories 408kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pork Steaks:

4 (8-ounce) pork steaks at least ¾-inch thick*
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil or avocado oil, grapeseed oil or similar neutral cooking oil, plus additional as needed

For the Pan Sauce (Optional):

4 green onions thinly sliced
3 garlic cloves minced (about 1 tablespoon)
1 cup dry white wine or low sodium chicken broth
2 teaspoons soy sauce
2 tablespoons unsalted butter

Instructions

Place a rack in the center of your oven and preheat to 275°F. With paper towels, pat the pork steaks dry. Season all over with the salt and pepper. Line a rimmed baking sheet with parchment paper for easy clean up. Place a wire rack on top, then place the pork on the rack. Let stand at room temperature for 30 minutes or refrigerate for up to 1 day.
Bake the pork steaks until the pork registers 120°F to 125°F on an instant read thermometer inserted at the thickest part, about 20 to 25 minutes (the pork isn’t done yet!). If some pieces finish sooner than others, remove them to a plate while you continue baking the rest.
In a large cast iron or similar heavy-bottomed skillet, heat 1 tablespoon of the oil over medium high heat until it’s screaming hot. Carefully place two of the steaks in the skillet. Let cook on the first side without disturbing until you have a nice crust, about 3 minutes. Flip and cook on the other side until the steaks register 145°F on an instant-read thermometer, 2 to 3 minutes more. Set aside. Repeat with the remaining steaks, adding more oil if needed. Cover and let rest for at least 5 minutes.
To make the sauce, reduce the heat to medium. Add the green onion and garlic and cook until super fragrant, about 30 seconds. Add the wine (or broth) and soy sauce, scraping up any browned bits that are stuck to the pan.
Bring the sauce to a simmer. Let cook until reduced by a little more than half, about 5 minutes, stirring periodically. Remove from the heat and stir in the butter.
Serve the pork steak with the sauce spooned over the top and additional salt and pepper to taste.

Notes

If your pork steaks are larger (our store often sells them in 2-packs of very long, 1+ pound pieces), trim them in half crosswise to make an 8-ounce portion)
Bake/sear method adapted from America’s Test Kitchen
TO STORE: Refrigerate leftover pork steak in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm pork steaks in the oven at 350°F, in the microwave, or in a skillet on the stove.
TO FREEZE: Freeze leftover pork steaks in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

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