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Smothered Pork Steak

Smothered pork steak with gravy made by slow-simmering tender pork blade steaks in a dark onion gravy. You’ll get fork-tender meat and caramelized onion pooling all around, perfect over mashed potatoes.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork steaks
  • 4 pork blade steaks or pork shoulder steaks
Seasoning and dredge
  • Salt, pepper, garlic powder, and paprika to taste Use to taste; season the pork before dredging in flour.
  • 2 tbsp flour For dredging to help thicken the gravy.
Searing and gravy base
  • 3 tbsp oil
  • 1 onion Large onion, sliced.
  • 8 oz mushrooms Sliced.
  • 3 garlic 3 cloves, minced.
  • 2 cup chicken broth
  • 1 tbsp Worcestershire sauce
Finishing
  • 0.25 cup sour cream Stir in off heat until smooth.
  • Fresh thyme for garnish Add at the end for a fresh finish.

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.
Sear the pork
  1. Heat the oil in a skillet over medium-high heat and sear the pork steaks for 3–4 minutes per side until golden, then set aside.
Caramelize the vegetables
  1. In the same pan, cook the onion and mushrooms for 6–7 minutes until caramelized, stirring so browned bits develop on the bottom.
  2. Add the garlic and cook for 30 seconds until fragrant, then immediately stir to prevent scorching.
Braise until fork-tender
  1. Pour in the chicken broth and stir in the Worcestershire sauce, scraping up any browned fond for a darker gravy.
  2. Return the pork steaks to the pan, cover, and braise on medium-low for 20–25 minutes until very tender and easily pierced with a fork.
Finish and serve
  1. Remove the pork steaks, then stir the sour cream into the gravy until smooth and evenly dark.
  2. Pour the gravy over the steaks and garnish with fresh thyme so each serving has caramelized onion visible with dark onion gravy pooling around.

Notes

For the richest gravy, keep the fond in the pan: scrape after adding broth so it emulsifies into the onion mixture. Store leftovers covered in the fridge for 3–4 days; reheat gently to avoid breaking the sour-cream gravy. Freezing is not recommended because the sour cream can separate after thawing. Dietary swap: use gluten-free flour for dredging to make it gluten-free.