Broiled Apricot-Glazed Pork Shoulder Steaks with Gingered Snap Pea Hash
Today I'm transforming hearty pork shoulder into something elegant by slicing it into steaks and using the broiler to achieve a perfect char. The natural fats of the pork meld beautifully with a sweet-savory apricot glaze, while the snap pea and potato hash brings a bright, spring crunch to the plate.
Ingredients
Mise en Place — prep before you cook
- 2 pounds pork shoulder, sliced into 1-inch thick steaks
- ½ cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 1 pound yellow potatoes, cut into ½-inch dice
- 1 yellow onion, finely diced
- 2 cups fresh sugar snap peas, strings removed and halved
- ½ cup fresh chives, finely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- Fresh parsley, roughly chopped for garnish
Method
Follow each step for the best flavor and texture.
- In a small bowl, whisk together the apricot preserves, soy sauce, apple cider vinegar, half of the minced garlic, half of the grated ginger, and red pepper flakes to create the sweet-savory glaze.
- Season the pork shoulder steaks generously with salt, pepper, and garlic powder. Set aside.
- Prepare the hash: In a large oven-safe skillet over medium-high heat, add vegetable oil and sauté the diced potatoes and onion until the potatoes are tender and golden brown, about 12 minutes.
- Stir in the remaining garlic, ginger, and the snap peas. Sauté for 3 minutes until peas are bright green but still crisp. Season with salt and pepper, then stir in the fresh chives and remove from heat.
- Position your oven rack 6 inches from the broiler element and preheat the broiler to high.
- Place the pork steaks on a foil-lined broiler pan. Broil for 5 to 6 minutes per side, brushing generously with the apricot glaze every 2 minutes until the pork is cooked through and the edges are charred and bubbly.
- Let the pork rest for 5 minutes before serving.
- Plate the pork steaks over a generous bed of the snap pea hash, drizzling any remaining glaze from the pan over the meat. Garnish with a final sprinkle of fresh parsley and chives.
Chef Notes
The key to this Sweet-Savory profile is the balance between the fruit sugars in the apricot and the saltiness of the soy. Ensure your broiler is fully preheated to get that essential char on the pork fat, and don't skip the fresh ginger in the hash—it provides a vital aromatic bridge between the meat and the spring vegetables.
Did You Know?
Pork shoulder has more natural marbling than lean pork cuts, which makes it ideal for high-heat cooking when sliced into steaks. The broiler helps caramelize the apricot glaze quickly while giving the edges a charred, savory finish.
Flavor Notes
This dish balances rich, savory pork with the bright sweetness of apricot, the salty depth of soy sauce, and the warm aroma of fresh ginger. The potatoes bring comfort and body, while the snap peas add crisp freshness that keeps the plate from feeling too heavy.
Want to Understand Why This Recipe Works?
Inside Kitchen Studio, Chef David teaches the techniques, flavor decisions, and kitchen confidence behind everyday cooking.
A Quick Note from Chef David
One thing I always tell cooks is this:
Recipes teach you what to cook. Foundations teach you how to cook.
That’s why I created Kitchen Studio.
It’s a place where I break down the real cooking principles behind the recipes you see here on Forks24/7—things like seasoning, flavor balance, and building meals that actually work. Explore the Meal After Meal Foundations inside Kitchen Studio.
If you're interested in learning the deeper side of cooking and want to cook with moreconfidence, I invite you to take a look.
Visit Kitchen Studio →
Follow Us
