Tender pork steaks smothered with a creamy gravy makes a delicious meal the whole family will enjoy. It is super simple, homestyle, comfort food at its best! Pork steaks are seared until caramelized, then simmered in a delicious, creamy gravy until cooked through.
I love taking something simple and making it special. If you’ve watched any of my “what we eat in a week” videos on YouTube, you know that I will typically get a variety of meat out of the freezer each week and let it thaw in the fridge. Then, each night I get to be creative with what we have.
Some nights that may mean cooking up a one-dish meal like my Best Biscuit Chicken Pot Pie Recipe or my Sausage and Sauerkraut Skillet Recipe with Potatoes.
This week is smothered pork steaks with creamy onion gravy. It’s perfect for those busy days when you need a simple dinner that is easy to put together, takes little effort and time, and tastes restaurant-quality.
Plus, you can use what you have on hand to mix things up and make seasonal variations!
Why You’ll Love This Recipe
Flavor – The rich onion gravy is cooked with the juices from the pork steaks, yielding a flavorful sauce that tastes amazing with potatoes, rice, egg noodles, or any of your favorite starches.
Convenience – It’s perfect for a quick meal or a fancy Sunday night dinner. The easy gravy recipe makes this dish one that your whole family will love!
Amazing leftovers – If there are any leftovers, they are incredible the next day as the tender pork sits in the delicious extra gravy.
Ingredients
Pork Steaks – You can utilize pork chops or pork steaks in this recipe. Keep in mind the thickness of the cut of meat, though. This will affect the cook time.
All purpose flour – I sometimes like to use einkorn flour instead of all purpose flour. This flour is an ancient grain and has more health benefits and is easier to digest, so it’s a great alternative to all purpose flour.
Chicken broth – You can use store bought chicken broth, but I like to use my homemade bone broth in the Instant Pot instead for richer flavor and more nutrients.
Heavy cream – The heavy cream adds more depth to this recipe, but if you don’t have any on hand, you can use half and half or whole milk instead. This may make your gravy a bit thinner and require an extra minute or two to thicken.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Cast iron skillet
Meat thermometer
How to Make Smothered Pork Steaks With Gravy
Step 1: Heat the oil in a cast iron or other large skillet over medium-high heat. Sprinkle both sides of the pork steaks with half of the salt and pepper.
Step 2: Cook pork steaks for about 3-5 minutes on each side until golden brown, moving them as little as possible, to get a good sear. Steaks are usually browned enough when they are no longer sticking to the pan. Once browned on each side, set aside.
Step 3: 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.
Step 4: Stir in the flour until all of the butter is soaked up. Cook the flour mixture for another few minutes, then add in the chicken stock, garlic, Worcestershire sauce, and cream. Simmer for 3-4 minutes.
Step 5: Add the pork steaks back into the skillet and simmer for another five minutes or until the internal temperature reaches 145 degrees.
Step 6: Allow steaks to cool for a few minutes before slicing. Top with fresh parsley and serve over rice or other desired starch.
Tips
- You want your pan pretty hot to brown the meat nicely and ensure even cooking on each side. 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 on a cutting board. This will help retain all of the yummy juices in the steak, making it more tender.
- Store in an airtight container in the refrigerator for up to four days. Reheat the smothered pork steaks with the cream sauce in a cast iron skillet until hot.
- 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.
Recipe FAQs
You can really serve anything with a juicy pork steak. Crispy potatoes, rice (layer the pork steak and cream sauce over the rice – delicious!), roasted butternut squash, a fresh salad with homemade dressing, sourdough bread, or roasted veggies.
Pork steak is actually a different cut than a pork chop. A pork steak comes from the shoulder of the pig and tends to be a leaner cut of meat, whereas pork chops come from the side of the pork, loin, or other parts depending on the type of chop. You can use either cut, even bone-in pork chops, for this recipe. Just adjust the cook time as needed, depending the thickness of the meat. The key is for the meat to reach an internal temperature of 145 degrees.
This is really personal preference. You can make this recipe in the oven. Go ahead and sear the pork steaks or chops, and make your gravy. When you return the steaks to the pan, transfer to the oven and bake at 400 degrees for about 15-20 minutes, or until the steaks have reached 145 degrees.
More Dinner Recipes From The Farmhouse
- Skillet Pork Chops With Garlic And Butter
- Maple Roasted Chicken With Sweet Potatoes And Apples
- Homemade Chicken And Gnocchi Soup
- Creamy Chicken And Mushroom Pasta
- Round Steak With Caramelized Onions And Mushrooms
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Smothered Pork Steaks
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 pork steaks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, or 1 teaspoon dried
Instructions
- 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 3-5 minutes on each side until browned.
- 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 broth, garlic, Worcestershire sauce, and heavy cream. Simmer for 3-4 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 cool for a few minutes before slicing.
- To serve, top pork steaks with gravy and a sprinkling of fresh or dried parsley.
Notes
- You want your pan pretty hot to brown the meat nicely and ensure even cooking on each side. Try not to crowd the pan or the steaks will not brown as well.
- Allow the steaks to cool for a few minutes before slicing in order to help keep all those yummy juices locked in.
- Store in an airtight container in the refrigerator for up to four days. Reheat the pork steaks with the cream sauce in a cast iron skillet until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very yummy! Made it last night using beef steaks and served it with rice, such good flavor!
Thank you for another amazing recipe!