Ingredients
4 bone-in pork steaks, skinless, about ¾ to 1-inch thick
2 tbsp Worcestershire sauce
1 tbsp dried rosemary, divided
1 tsp garlic, grated
20 oz baby potatoes , or new potatoes
2 tbsp olive oil
Salt and black pepper, to taste
cooking spray
asparagus, done to your liking
steak sauce, or gravy & pan jus
Preparation
Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil & grease another baking sheet with cooking spray.
In a bowl, mix the worcestershire sauce, half of the rosemary, and the garlic together.
Place pork steaks in the bowl and coat well. Cover and let the pork steaks marinate in the fridge for 2 hours.
In another bowl, combine the potatoes, olive oil, & remaining rosemary.
Season with salt & pepper, then toss to coat. Transfer these onto the greased baking sheet & set aside.
After bringing the marinated pork steaks to room temperature, place them at the lined baking sheet, and roast for 18 to 20 minutes.
Roast together for roughly an hour or until potatoes are golden, & pork chops are fully cooked. You may need to remove the potatoes earlier if needed, as they tend to roast faster than the pork chops.
Serve these together with asparagus & your choice of sauce.
