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.
Pork
1 tsp. Bad to the Bone Pork Seasoning
1 Tbsp. Canola Oil
Slaw
1 Cup Celery, thinly sliced ¼”
½ Cup Shallots, thinly sliced
1 Cup Green Mango, julienned
1 Cup Fennel, thinly sliced ¼”
½ Cup Parsley Leaves
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Canola Oil
1 Tbsp. Whole Grain Mustard
Pat Coppa Steaks dry with paper towels; rub with Bad to the Bone seasoning, salt and pepper and place on a platter.
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.
Remove from heat and set aside to rest for 5 minutes.
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.
Serve Coppa steaks with slaw on the side.
*USDA recommends cooking pork to a minimum internal temperature of 145°F
