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Overhead photo of pork steaks topped with fresh chopped parsley in a creamy onion gravy in a cast iron skillet. More parsley surrounds the skillet.
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4.74 from 19 votes

Smothered Pork Steaks

Tender pork steaks are seared until caramelized, then simmered in a delicious and creamy onion gravy until cooked through.

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: onion gravy, quick
Servings: 4
Author: Lisa Bass

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

Calories: 327kcal | Carbohydrates: 9g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 358mg | Potassium: 445mg | Fiber: 1g | Sugar: 3g | Vitamin A: 566IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg