You rarely hear about pork steaks, anymore. This is probably because steaks are cut from parts of the pig that can command a higher price in other applications. Pork steaks can be cut from the loin (used for chops), the leg (used for ham), or the shoulder (used for pulled pork).
That said, a “boneless chop” is a steak cut from the loin. But I’d hesitate to use it in this recipe, as it’s very lean, whereas a steak cut from the shoulder is going to be full of connective tissue. So you should probably make friends with your butcher, cut steaks from a whole shoulder yourself, or use another cut of meat that’s high in connective tissue, like boneless short rib.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
4 pork shoulder steaks cut 1/2 inch thick
1 egg, beaten
2 Tbsp. milk
1/3 cup flour
2 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
3 Tbsp. sesame seeds
3 Tbsp. lard or drippings
2 Tbsp. water
Blend egg with milk. Combine flour, salt, pepper, paprika, and sesame seeds. Dip steaks in egg mixture, then in flour mixture. Brown steaks in lard or drippings. Pour off drippings. Add water. Cover tightly and cook slowly 45 minutes to 1 hour or until done. 4 servings.