RECIPE:Pork Coppa Steaks with Mustard, Celery, Fennel Seeds and Apple Sauce

  • Prep Time: 20 mins
  • Cook time: Less than 30 mins

Serves 2



  • Berkshire Pork Thick Coppa Steaks

    1.2 lbs

    Berkshire Pork Thick Coppa Steaks - • $0.00

Coarse Sea Salt

 1 ½ tablespoons

Pork Seasoning

 1 teaspoon

Freshly Ground Black Peppercorns

 1 tablespoon

Canola Oil (for the slaw)

 1 tablespoon

Celery, thinly sliced 1

/4 inch

1 cup

Shallots, thinly sliced

½ cup

Apples, julienned

1 cup

Fennel, thinly sliced ¼”

1 cup

Parsley Leaves

½ Cup

Apple Cider Vinegar

2 tablespoons

Canola Oil

2 tablespoons

Whole Grain Mustard

1 tablespoon

Cooking directions

  1. Pat Coppa Steaks dry with paper towels; rub with pork 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 you have achieved your desired degree of doneness.

  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.

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