GRILLED PORK STEAKS WITH CORN SALSA

SERVES 4

The day I made this recipe, I had taken pork steaks out of the freezer before I went to work, having no idea how I would prepare them. I was so busy throughout the day that I never thought about it. When I got home, I figured I would just use my usual marinade with a garlic and lemon base. My mother was nearby, reading a new cookbook, as she often does, and mentioned a recipe for Pork Steaks with Corn Relish. The more I thought about it, the better it sounded because it would be something new and different. To help the situation, I had an ear of leftover cooked corn from the night before. I knew I wanted to season the pork and relish differently than the book, but still wasn't sure how. So, I just got started, added this and that, and a new recipe was born. That's the fun way to cook. The result is a quick, easy and delicious dinner entree. Unlike me, you can plan ahead, defrost the pork the night before, add the marinade then or in the morning, and keep refrigerated until you get home. The salsa can also be prepared up to a day in advance. By the way, the original recipe is from a Pillsbury cookbook.

INGREDIENTS

4 boneless pork steaks

1/2 teaspoon Dijon mustard

1/4 cup dry white wine

2 teaspoons white or red wine vinegar

1/2 teaspoon Worcestershire sauce

1 teaspoon minced fresh garlic

1/4 teaspoon ground cumin

1 teaspoon dried tarragon

Pinch of mace

1/2 teaspoon fennel seeds

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Corn Salsa (for garnish)

Place the pork steaks in a shallow baking dish in one layer. Mix all the remaining ingredients in a small bowl. Whisk until well combined. Pour over the pork, turning the steaks until both sides are coated. Marinate for at least one hour, or cover and refrigerate as long as overnight. Heat an outdoor grill, grill pan or skillet over high heat. Add the pork steaks and grill, turning once, until very brown on both sides and cooked through, about 5 minutes per side depending on thickness, adjusting heat as needed so they don't burn. Serve with Corn Salsa on the side.

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