Tender pork steaks are seared until caramelized, then simmered in a delicious, creamy, onion gravy until cooked through. This delicious family meal is super simple, homestyle, comfort food that’s sure to please.
There has been so much work happening on the homestead. Our favorite handy-man has been here, and we’ve been keeping him busy.
The little blue cottage is getting quite the makeover. New foundations, new pine floors, and a new large window that lets in so much light. This cottage was really starting to show its age. The old foundation was rotting and water was getting in, and the first floor was sagging with the rot.
Thankfully, it was all repaired, and the cottage got a fresh coat of paint to boot. Our next big project has been to install flagstone pathways around the property, connecting the house to the cottage and the barn.
The exterior of the farm has transformed so much in the last two years, and all our work will come to fruition next spring. We plan to have all of the projects wrapped up, new grass planted, and the landscaping finished, and I just cannot wait.
Anyway, that was a long explanation to say this: on busy days, when a million projects are going on, I like to have a simple dinner that is easy to put together, takes little effort or time, and tastes like we’re enjoying an exquisite meal in a fancy restaurant. Smothered pork steak with creamy onion gravy is the perfect recipe to check those boxes.
The rich onion cream sauce is cooked with the juices from the pork steaks, yielding such a flavorful sauce that tastes amazing with potatoes or rice.
It’s perfect for a quick meal or a fancy Sunday night dinner. Your whole family will love it.
- For a more fall-inspired dish, dice up an apple and add it to the onions. It adds a pleasant, subtle sweetness. Plus, apples and pork pair very nicely.
- You want your pan pretty hot to brown the meat nicely on each side. This is also how to make the pork steaks more tender.
- Try not to crowd the pan or the steaks will not brown as well.
- After the pork steaks have reached 145 degrees, take them out of the sauce and allow them to rest a few minutes before slicing. This will help retain all of the yummy juices in the steak, making it more tender.
What is the difference between pork chops and pork steaks?
Pork steak comes from the shoulder of the pig and tends to be a leaner cut of meat, whereas pork chops come from different parts of the pig depending on the type of chop. Chops tend to be more tender since they come from the loins.
What to serve with pork steaks?
Rice – The first time I made this recipe, I made it with the crispy potatoes, but then I thought rice sounded delicious. So I made some rice, then served the pork steak and cream sauce over the rice which was even better.
Roasted butternut squash
Salad with homemade dressing
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Cast iron skillet
Garlic press – one of my favorite kitchen tools
Liquid measuring cup and spoons.
How To Make Pork Steaks With Creamy Onion Gravy
Heat the oil in a large cast iron skillet over medium/high heat.
Sprinkle both sides of the pork steaks with half of the salt and pepper.
Cook pork steaks for about 3-4 minutes on each side until browned and cooked through. You want to move them as little as possible, to get a good browning. You can usually tell if it has browned enough when the steaks are no longer sticking to the pan. They should be easy to flip at this point.
Once browned on each side, set aside.
To the hot skillet, add in the butter, onion, and the remaining salt and pepper. Sauté for about five minutes or until the onions start to become translucent.
Stir in the flour until all of the butter is soaked up. Cook for another minute. Cooking the flour/butter mixture ensures that the flour taste is cooked out.
Add in the chicken stock, garlic, Worcestershire sauce, and cream. Simmer for 2-3 minutes.
Add the pork steaks back into the skillet and simmer for another five minutes or until the internal temperature reaches 145 degrees.
Top with parsley.
I like to serve mine over rice.
Store in an air-tight container in the refrigerator for up to four days. Reheat the pork steaks with the cream sauce in a cast iron skillet until hot.
Find More Delicious Dinner Ideas From The Farmhouse
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
- 2 tablespoons olive oil
- 2 pork steaks
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons butter
- 1 onion, diced
- 2 tablespoons einkorn flour
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup heavy cream
- Parsley-2 tablespoon fresh or 1 teaspoon dried
- Heat the oil in a large cast iron skillet over medium/high heat.
- Sprinkle both sides of the pork steaks with half of the salt and pepper.
- Cook pork steaks for about 3-4 minutes on each side until browned and cooked through.
- Once browned on each side, set aside.
- To the hot skillet, add in the butter, onion, and the remaining salt and pepper. Sauté for about five minutes or until the onions start to become translucent.
- Stir in the flour until all of the butter is soaked up. Cook for another minute.
- Add in the chicken stock, garlic, Worcestershire sauce, and cream. Simmer for 2-3 minutes.
- Add the pork steaks back into the skillet and simmer for another five minutes or until the internal temperature reaches 145 degrees.
- Allow steaks to cook for a few minutes before slicing.
If you do not have einkorn flour, it can be substituted for regular flour.
Allow the steaks to cool for a few minutes before slicing in order to help keep all those yummy juice in.