I've been seeing these 1" thick pork steaks at Marconda Meats in the LA Farmer's Market, and had been wanting to try them. Well, I finally got one of those 12v electric coolers for the car (it's about an hour drive from the FM to our house, if we go directly), so when we were there last weekend I picked up a couple, about 1 1/3 lb. each. Monday night I did one by the horseradish/beer braise method my mom used on the regular thin-cut ones, and then last night I coated the other with a mustard mixture and baked it. The first was sublime, the second even better. Here are the particulars:
1. 1 steak, s&p, fat or oil for frying, 4 Tbs. prepared horseradish, 1 small onion sliced thin, 1/2 bottle flat beer. Wipe the meat dry, then season with salt and pepper and let it sit until it comes to room temperature. Trim any heavy fat off the edges, then chop this into small pieces and try out over low heat in a chicken fryer, coverable skillet or Dutch oven. When the fat has rendered out, raise the heat and remove the fat scraps, then lay the meat in. Cook for about two minutes, then turn it over, and use a fork to spread about 2 Tbs. of horseradish over the top surface. After another two minutes, turn it over again and apply horseradish to the other side. Cook each treated side for another two minutes, then remove steak to a heated platter. Cook the onion in the pot until it's softened and fragrant, then lay the meat on top, pour in the beer, and cover the pot. Cook over low heat, just at a simmer, for 30-40 minutes. Meat will stay fairly stiff, so you'll need to check the tenderness by slicing a bit off the end. You can de-fat, reduce and thicken the liquid for gravy if you want.
2. Simpler: about 1/3 cup Dijon mustard, 3 Tbs. olive oil, a dash or three of Tabasco. Whisk together until blended. Dry the meat and set it on a rack. Use a brush to spread the mustard quite thickly over the top and sides. Turn it over (that's a LITTLE tricky - if I'd been thinking ahead I'd have stuck a skewer in each end to turn it with) and cover the other side. Put a big bowl or something over it to protect it from bugs or falling plaster and let it sit at room temp for an hour or two. Preheat the oven to 350º, set the meat on a rack in a baking dish, and let it bake until the internal temperature reaches 155º or so, about 30 minutes. Let it sit for a while before slicing.
Had both of these with mashed sweet potatoes and green beans. Awfully good. That last version is something I'd happily do for company.