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Smothered Pork Steak

Smothered pork steak is thick pork steaks slow-simmered in a savory onion gravy until fork-tender, with a dark, rich sauce pooling around each slice. The onions and mushrooms caramelize first, then braise with broth and Worcestershire for comfort food pork steak with gravy.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 4 pork blade steaks or pork shoulder steaks
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 paprika to taste
  • 2 tbsp flour
  • 3 tbsp oil
Onion gravy
  • 1 large onion, sliced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 0.25 cup sour cream
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Season pork steaks with salt, pepper, garlic powder, and paprika to taste, then dredge in flour so the surface is lightly coated. Set aside while you heat the pan.
Sear the pork
  1. Heat oil in a skillet over medium-high heat and sear pork steaks for 3–4 minutes per side until golden. Move the steaks to a plate and leave any browned bits in the pan.
Caramelize onions and mushrooms
  1. Cook onion and mushrooms in the same pan over medium-high heat for 6–7 minutes until caramelized. Stir occasionally until they turn deep brown.
  2. Add garlic and cook for 30 seconds, stirring, until fragrant. Keep it moving so it doesn’t brown too much.
Braise in onion gravy
  1. Stir in chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  2. Return pork steaks to the gravy, cover, and braise on medium-low for 20–25 minutes until very tender. Look for fork-tender meat and gravy that has thickened slightly.
Finish and serve
  1. Remove the pork steaks and stir sour cream into the gravy until smooth. Keep stirring until the sauce turns glossy and uniform.
  2. Pour the onion gravy over the steaks and garnish with fresh thyme. Serve hot with extra gravy pooling around the meat.

Notes

For the richest dark gravy, don’t rush the onion-and-mushroom caramelization—wait until they look deeply browned before adding garlic. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove to avoid breaking the sour-cream sauce. Freezing is not recommended because sour cream can change texture when thawed. For a lighter option, use reduced-fat sour cream and trim excess fat from the steaks before searing.