San Fran Pork

This recipe was adapted from one that used pork chops. We didn't have chops, we had butt steak. I didn't want to use the crockpot, in case the smell made me sick and permeated the house for 6 hours. I marinated the meat for 6 hours in the fridge and then baked some and pan-fried some. Mike loved it both ways (even had leftovers for breakfast)! 

2 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1/4 cup reduced-sodium soy sauce 1/4 cup chicken stock 2 tablespoons packed light brown sugar 1/4 teaspoon red pepper flakes(don't leave these out! They don't make it spicy; they add good flavor!) Salt and pepper for seasoning pork for 4 (4 chops, 4 steaks, a 3-lb roast, etc)
Combine all ingredients (except for pork) in a gallon size zip-up bag and squoosh to mix. Then add pork, seal, squoosh again to coat the pork, and put in your fridge to marinate for 6-12 hours.

Preheat oven to 425. Pour meat and marinade into a baking dish. Bake until done (pork needs an internal temperature of 170 to be considered done, so let a thermometer be your guide). For the steaks pictured, it took 25 minutes.