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Smothered Pork Steak

Smothered pork steak with savory onion gravy—thick pork steaks dredged in flour and slow-braised until fork-tender. Dark, rich gravy pools around the meat, with caramelized onions and mushrooms in every bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pork blade steaks or pork shoulder steaks
  • 4 pork blade steaks or pork shoulder steaks Use 1 to 1 1/2-inch thick steaks for best fork-tender results.
Seasoning and dredge
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 paprika To taste.
  • 2 tbsp flour For dredging and gravy body.
Searing and aromatics
  • 3 tbsp oil Use a high-heat neutral oil.
  • 1 onion Large onion, sliced.
  • 8 oz mushrooms Sliced.
  • 3 garlic Minced.
Braising and gravy
  • 2 cup chicken broth For braising.
  • 1 tbsp Worcestershire sauce Adds savory depth to the gravy.
  • 1 tbsp sour cream Stir in at the end for smooth, mellow richness.
  • 1 fresh thyme For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Season the pork steaks with salt, pepper, garlic powder, and paprika, then dredge them in flour so they’re lightly coated.
  2. Pat off any excess flour so the coating sears instead of burning.
Sear the pork
  1. Heat the oil in a large skillet over medium-high heat, then sear the pork for 3–4 minutes per side until golden.
  2. Transfer the pork to a plate and set aside while you caramelize the vegetables.
Caramelize onions and mushrooms
  1. In the same pan, cook the onion and mushrooms over medium-high heat for 6–7 minutes, stirring until browned and caramelized.
  2. Stir in the garlic and cook for 30 seconds until fragrant, then scrape up any browned bits.
Braise until fork-tender
  1. Stir in the chicken broth and Worcestershire sauce, then return the pork steaks to the pan.
  2. Cover and braise on medium-low heat for 20–25 minutes until very tender and easily pierced.
Finish the gravy and serve
  1. Remove the pork steaks and stir the sour cream into the gravy until smooth and uniform.
  2. Pour the dark onion gravy over the steaks and garnish with fresh thyme.

Notes

Pro tip: Keep the pork steaks thick and fully coated in a thin flour layer—this helps the gravy turn dark and rich without clumping. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove so the sour cream stays smooth. Freeze the braised pork and onion gravy (without the thyme garnish) for up to 2 months, then thaw overnight in the fridge and reheat low. For a lighter option, use light sour cream and trim any excess fat on the pork steaks.