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Smothered Pork Steak

Smothered pork steak with dark, rich onion gravy—thick pork blade steaks braised until fork-tender and fully pooled with sauce. Slow-simmered onion, mushrooms, and Worcestershire create a comfort-food pork dinner with a savory gravy texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork steaks
  • 4 pork blade steaks or pork shoulder steaks Thick steaks, about 1 inch if possible, for fork-tender results.
Seasoning and coating
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp paprika Season to taste.
  • 2 tbsp flour Dredge the steaks for browning and gravy thickness.
Searing and braising base
  • 3 tbsp oil Use a neutral high-heat oil.
  • 1 large onion Slice thin so it caramelizes.
  • 8 oz mushrooms Slice for even browning.
  • 3 cloves garlic Minced.
  • 2 cup chicken broth For braising liquid and gravy body.
  • 1 tbsp Worcestershire sauce Adds savory depth to the onion gravy.
Finishing
  • 0.25 cup sour cream Stir in off heat for smooth, creamy gravy.
  • 1 fresh thyme Chopped or left on sprigs for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and coat the pork
  1. Season pork blade steaks with salt, pepper, garlic powder, and paprika to taste, then dredge each steak in flour until coated.
  2. Set the coated steaks aside while you prepare the pan and aromatics.
Sear and braise
  1. Heat oil in a heavy skillet over medium-high heat until shimmering, then sear the pork steaks for 3–4 minutes per side until golden; set aside.
  2. In the same pan, add sliced onion and mushrooms and cook for 6–7 minutes, stirring occasionally, until caramelized.
  3. Add minced garlic and cook for 30 seconds, stirring, until fragrant.
  4. Pour in chicken broth and stir in Worcestershire sauce, scraping up any browned bits from the pan.
  5. Return pork steaks to the pan, cover, and braise on medium-low for 20–25 minutes until very tender.
Finish the gravy and serve
  1. Remove the pork steaks from the pan and stir sour cream into the gravy until smooth.
  2. Pour the dark onion gravy over the steaks and garnish with fresh thyme.

Notes

For best gravy texture, stir in sour cream after removing the pan from direct heat (or lower the heat to avoid curdling), then simmer just long enough to coat the pork. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing is not recommended because sour cream gravy can break after thawing. For a lighter option, use light sour cream and trim any excess fat from the steaks before searing.