Not posting any just because most of the stock photos are copy written, but a quick image search of "raw pork steak" will give you very similar pictures. That one might be cut a bit more of an angle that many to make for easier bone removal. It tends to be fatty as you see, and can have connective tissue and is indeed usually from the shoulder, sometimes closer to the loin. Similar in flavor to chop but can be tougher. Can be grilled, pan seared, braised or is commonly used in many stir fry type dishes cut up. I would tend to recommend is fast cook on high heat or braising. Flavor can be very good, but the connective tissue can be an issue. This is why the shoulder it often the target of sausage.
Many people (I am one) often prefer the flavor to many chops, but fighting the fat and potential connective tissue puts others off. So if cooked more like a chop I would definitely recommend not over cooking with will tend to highlight the potential toughness.