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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 every bite. This Southern-style braise features caramelized onions and mushrooms for deep flavor and a comforting, gravy-soaked finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork steaks and seasoning
  • 4 pork blade steaks or pork shoulder steaks Use thick-cut steaks for best fork-tender braising.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 paprika To taste.
  • 2 tbsp flour For dredging and thickening the gravy.
  • 3 tbsp oil For searing the pork.
Onion gravy
  • 1 onion Sliced; about 1 large onion.
  • 8 oz mushrooms Sliced.
  • 3 cloves garlic Minced.
  • 2 cup chicken broth For braising and gravy body.
  • 1 tbsp Worcestershire sauce Adds savory depth to the gravy.
  • 1 tbsp sour cream Stir in at the end for smooth richness.
  • 1 fresh thyme For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the pork
  1. Season the pork blade steaks with salt, pepper, garlic powder, and paprika, then dredge in flour to coat lightly.
  2. Heat the oil in a Dutch oven over medium-high heat and sear the pork for 3–4 minutes per side until golden; set the steaks aside.
Caramelize the vegetables and braise
  1. Add the sliced onion and mushrooms to the same pan and cook for 6–7 minutes, stirring occasionally, until caramelized.
  2. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  3. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the pan.
  4. Return the pork steaks to the gravy, cover, and braise on medium-low for 20–25 minutes until very tender.
Finish the gravy and serve
  1. Remove the pork from the Dutch oven, then stir the sour cream into the gravy until smooth.
  2. Pour the gravy over the pork steaks and garnish with fresh thyme before serving.

Notes

Pro tip: keep the pork covered while braising so it stays juicy and the gravy concentrates. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove or in the microwave until hot. Freezing is not recommended because sour cream can break; for a dairy-free option, use a plant-based sour cream substitute stirred in off-heat.