Juicy, well-seasoned pork steaks are grilled until beautifully browned, then topped with smoky green chiles and plenty of melted cheese. This easy dinner has a wonderful combination of savory pork, mild heat, and creamy, gooey cheese. Serve it with grilled vegetables, baked potatoes, rice, or a crisp salad for a satisfying meal.
Ingredients
For the Pork Steaks
- 4 pork steaks, about ¾-inch thick
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Green Chile & Cheese Topping
- 1 cup chopped roasted green chiles, canned or freshly roasted
- 1½ cups shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro, optional
- 1 small jalapeño, thinly sliced, optional
Instructions
1. Season the Pork
Pat the pork steaks dry with paper towels. Rub both sides with olive oil.
In a small bowl, combine the garlic powder, smoked paprika, chili powder, onion powder, cumin, salt, and black pepper. Season the pork generously on both sides, gently pressing the seasoning into the meat.
Allow the pork to sit for about 15–20 minutes before grilling.
2. Preheat the Grill
Heat your grill to medium-high heat, around 400–450°F (200–230°C).
Clean and lightly oil the grates to help prevent the pork from sticking.
3. Grill the Pork Steaks
Place the seasoned pork steaks directly on the hot grill. Cook for approximately 4–6 minutes per side, depending on thickness.
Turn the steaks once they have developed good grill marks and continue cooking until they reach a safe internal temperature of 145°F (63°C).
4. Add the Green Chiles
During the final minute or two of grilling, spoon the chopped green chiles over each pork steak.
Combine the Monterey Jack and cheddar cheeses, then generously sprinkle the mixture over the green chiles.
Close the grill lid and cook for another 1–2 minutes, just until the cheese melts.
5. Rest and Serve
Carefully remove the pork steaks from the grill and let them rest for about 5 minutes. Garnish with fresh cilantro and sliced jalapeño if desired.
Serve hot with your favorite sides.
Helpful Tips
- Don’t overcook the pork: Pork steaks can become dry if cooked too long. A meat thermometer is the easiest way to check doneness.
- Use thick-cut steaks: Thicker pork steaks stay juicier and are less likely to dry out on the grill.
- Roast the chiles: Freshly roasted green chiles add a delicious smoky flavor, although canned green chiles are convenient and work well.
- Change the cheese: Pepper Jack is excellent if you want more heat, while mozzarella creates an especially stretchy topping.
- Let the pork rest: A short resting period helps keep the steaks juicy when sliced.
Serving Suggestions
These grilled pork steaks pair especially well with:
- Creamy mashed potatoes
- Grilled corn on the cob
- Cilantro-lime rice
- Roasted potatoes
- Pinto or black beans
- Coleslaw
- Grilled zucchini or bell peppers
- A fresh tomato and avocado salad
Storage and Reheating
Store leftover pork steaks in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them in a covered skillet over medium-low heat with a tablespoon or two of water or broth. Heat gently until warmed through to help prevent the pork from drying out.
Final Thoughts
Grilled Pork Steaks with Green Chile & Cheese are an easy way to turn everyday pork into a flavorful, satisfying dinner. The smoky grilled meat, spicy green chiles, and melted cheese make every bite rich and delicious without requiring a complicated recipe.