Pork Shoulder Steaks

I guess I haven't cooked pork shoulder steaks before. They are relatively fatty but not like a "pork belly" type of fat, rather "marbling." Fat usually makes the cuts tender and flavorful. It did in this case. I marinated them in apple vinegar, olive oil, onions, and fresh herbs for about half a day, and pan-fried them. With grilled asparagus and steamed corn on the cob, the meal turned into a great summer feast!