Recipe:Pork Coppa Steakswith Mustard, Celery, Fennel and Apple Slaw

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Our Berkshire Boneless Pork Coppa Steaks are a juicy departure from your normal steak fare, with a fresh, exciting slaw of mustard, celery, fennel, and apple to pair. Serves 2 - .

Ingredients

Serving Size
  • BERKSHIRE PORK THICK COPPA STEAKS, thawed

    1 lbs
    Qty 1 Lb
    $7.98
  • Coarse Sea Salt

    1 bottle
    Qty 1 ½ Tbsp.
    $5.38
  • Bad to the Bone Pork Seasoning

    1 bottle
    Qty 1 tsp.
    $4.98
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 1 Tbsp.
    $5.78
  • Slaw:

    Qty
  • Celery, thinly sliced ¼”

    Qty 1 Cup
  • Shallots, thinly sliced

    Qty ½ Cup
  • Green Mango, julienned

    Qty 1 Cup
  • Fennel, thinly sliced ¼”

    Qty 1 Cup
  • Parsley Leaves

    Qty ½ Cup
  • Apple Cider Vinegar

    Qty 2 Tbsp.
  • Canola Oil

    Qty 2 Tbsp.
  • Whole Grain Mustard

    Qty 1 Tbsp.

Cooking
Instructions

  1. Pat Coppa Steaks dry with paper towels; rub with Bad to the Bone seasoning, salt and pepper and place on a platter.
  2. Heat a large skillet over medium-high heat with oil. Add Coppa Steaks. Cook until nicely browned, about 3-4 minutes on each side or until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 135°F for medium-rare or 145°F for medium-well.
  3. Remove from heat and set aside to rest for 5 minutes.
  4. Prepare the slaw. In a large bowl mix together vinegar, oil, and mustard. Add remaining salad ingredients and toss together until salad is evenly dressed.
  5. Serve Coppa steaks with slaw on the side.
    *USDA recommends cooking pork to a minimum internal temperature of 145°F.

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