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I don’t want to sound like Emeril, but let me tell you like he tells it … PORK FAT RULES! And not just the fat, but pork meat in itself! Probably my 2 favorite meats are pork and chicken. There’s so many things that can be done with them, they are game changers in my opinion. Tonight, I smothered down some pork steaks in an onion gravy that was to die for!
Not every meal you cook has to be complicated or loaded with ingredients to be flavorful and decadent. Pork is one of those meats that has such a wonderful flavor on its own that it doesn’t require a whole lot of help to give you a great dinner! The trick about cooking pork though, is knowing how long to cook it. If you cook it quick, like frying a pork chop it’s juicy or if you stew it down it will cut like butter. Tonight, we’re cooking it down for a bit. This particular dish isn’t going to make it fall apart but only requires a fork or butter knife to cut through it.
Being from the south, it’s a given that you’re going to find gravy on the table at least once a week … if not more! Some gravies take a bit of time to make, some are quick, some are dark, some are light. No matter the gravy though, you can bet it’s going to be packed with flavor. The beauty of one like this is that it’s so easy, it honestly cooks itself! Now who of us would turn down a meal that does the work for us??? So, let’s get started!
Jump to Recipe
When you get home from the store and you’re ready to get dinner going, start by taking your meat out the fridge, cut to desired size, rinse (even though people are saying now that it’s not necessary to rinse … I RINSE!) and then set it on a paper towel and pat dry. And yes, I leave the bone! Meat is great but bones hold so much flavor, why get rid of them?
What I do is season it at this point but wait to cook for about 30 minutes. First off, throwing a seasoned piece of meat straight into a frying pan can end up burning the seasoning which is just sooooo not a good taste! By letting it sit on the meat, it starts to get absorbed into the meat and allows for a good searing without the burn. It’s also a good idea to allow the meat to not start cooking at ice cold temps. This helps the meat to cook through more evenly.
I know I mentioned that this dish pretty much cooks itself but you do actually have to start it off. So, without crowding your dutch oven, start searing your pieces a few at a time in just a little bit of olive oil. Since it’s going to be cooked in a gravy, getting a dark sear isn’t necessary, just a nice brown sear is good. After the pieces are browned, place them in a dish to stay warm while you get the gravy started.
Of course, you’re going to use a good bit of onions for an onion gravy. Adding them to the oil that the pork was cooked in is going to get all the goodies off the pot and add a ton of flavor!! As the onions cook down and caramelize, you’re going to be loving the smell in your house – TRUST ME!! The darker (brown) they are, the deeper the flavor so have a little patience for this part. I know I know … this cooks itself, don’t worry that part’s coming!
Now that your onions have cooked to a beautiful caramel color, move them to one side of your pot so you can make a small roux. You’ll want to add about 1 to 1 1/2 Tbsp real butter with 1 Tbsp flour then whisk until it’s a light peanut color. Combine the onions and roux and let cook for just a minute but don’t panic when it gets a little dark. Just remember, this step only takes about a minute so don’t walk away.
So here’s the part I’ve been promising!! Add your chicken broth, allow the gravy to incorporate, then add the rest of the seasonings to your liking. Carefully place in your meat adding a little more broth if needed to cover the meat. You want there to be enough gravy that all the meat is in it, but not so much that it’s submerged! And for the part we’ve all been waiting for – bring it to a simmer, cover and let it cook! Check it occasionally to stir but that’s really about it. You’re going to cook it until the meat has turned tender which should take about an hour then serve over rice or potatoes. Honestly, the hardest part of this dish is decided the sides you want with it! I’ll take that kind of meal any day of the week! NOTE: If you want to thicken the gravy just make a slurry with water and cornstarch and let it cook another minute or two.
Smothered Pork Steak with Onion Gravy
Ingredients
- 4 Bone-in pork steaks cubed
- cajun seasoning to season meat
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 ½ Tbsp flour all purpose
- 24 oz chicken broth
- 1 ½ cups water if needed
- 1 ½ Tbsp Worcestershire sauce
- 1 Tbsp cajun seasoning for gravy
- 1 tsp garlic powder
Instructions
- Rinse and pat dry pork steaks. Then season liberally with cajun seasoning.
- In a large cast iron skillet, heat olive oil then sear meat (in small batches) and set aside.
- Add sliced onions to dutch oven and cook till caramelized.
- Push onions to one side of the pot, add melt butter then add flour and make peanut butter colored roux.
- Stir roux and onions together and cook for an additional minute.
- Slowly pour in chicken broth and bring to a simmer.
- Add remaining seasonings then carefully place meat back in gravy.
- If there is not enough gravy, add water and return to simmer.
- Cover and cook until tender for approximately one hour, stirring occasionally.
- If thicker gravy is desired, add a slurry mixture of 2 Tbsp water and 1 Tbsp cornstarch then cook for an additional minute.
- Serve over cooked rice or mashed potatoes.