Pork Shoulder Steaks with Dijon Mustard Sauce

My favorite thing growing up was the pork shoulder my mom would make. She would bake it for 2+ hours and what made it so special was the crispy pork skin that encased the meat. No matter when we ate it, it would always remind me of Christmas morning (yes, we eat a full on dinner menu for Christmas morning 😁). Although this recipe does not include crispy pork skin, I have to say it has officially been added to one of my favorite meals!

The pork is so flavorful and quite tender. The piéce de résistance is the dijon mustard sauce! It has a tangy yet mild taste, I’ll be honest, I wish we had made more the sauce because it was gone in one meal. 😊

(PS: Another Bon Appetit signature 😊)

Ingredients for Pork

• 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

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

Ingredients for Sauce

• 2 Tbsp. Dijon mustard

• 1 Tbsp. whole grain mustard

• 1 tsp. honey

• Kosher salt

Directions for Pork

• 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.

• Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°, 7–9 minutes. 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.

Directions for Sauce

• Mix mustard and honey in a small bowl to combine; season with salt.