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      Pork Shoulder Steaks With Horseradish-Mustard Sauce

      The crusty sear on the outside of these chops is divine and the flavor is insatiable, pork may not be the most expensive meat however the fat keeps the pork tender and juicy and adds mountains of flavor.PHOTO BY ALEX LAU, PROP STYLING BY ANETA FLORCZYK, FOOD STYLING BY SUSIE THEODOROU

       BON APPÉTIT JULY 2020



      2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish

      2 Tbsp. Dijon mustard

      1 Tbsp. whole grain mustard

      1 tsp. honey

      Kosher salt

      Steak and assembly:

      1 toasted nori sheet (optional)

      1 Tbsp. ground coriander

      1 Tbsp. mustard powder

      2 tsp. light brown sugar

      1 tsp. freshly ground black pepper

      1 tsp. garlic powder

      Vegetable oil (for grill)

      4 (¾"-thick) pork shoulder steaks (1½–2 lb.)

      Kosher salt

      2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish

      Special Equipment: A spice mill or mortar and pestle



      1.Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.

      Steak and assembly:

      2.If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.

      3.Prepare the Titaniam Elite Grill Pan by heating it on medium-high heat;  Season steaks generously with salt. Sprinkle generously all over with dry rub. 4.Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7–9 minutes. 

      5.Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.

      Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.