Smothered Pork Steaks
4 tablespoons olive oil
6-8 bone-in pork steaks
½ teaspoon salt
½ teaspoon black pepper
2 medium onions, thinly sliced
8 oz. pkg. sliced mushrooms
4 cloves garlic, minced
4 tablespoons all-purpose flour
3 cups chicken stock
1 tablespoon tomato puree
1 tablespoon apple cider vinegar
½ cup heavy cream
Heat 2 tablespoons olive oil in a large frying pan over medium-high heat.
Sprinkle both sides of pork steaks with salt and pepper. Place, in batches, in the pan and fry for 3-4 minutes, turning once, until browned. Remove from pan to a large plate. Continue with remaining pork steaks until all are browned. Add the remaining 2 tablespoons olive oil to the pan. Add in the sliced onions and mushroom and a little more salt and pepper. Fry for 5 minutes, stirring often, until the onions have softened. Add in the minced garlic and stir. Cook for another 1 minute. Sprinkle the flour over the onions and mushrooms and stir to coat. Pour in 3 cups chicken stock while stirring. Add in the 1 tablespoon tomato puree, the vinegar and the heavy cream and stir. Heat until mixture begins to thicken.
Preheat oven to 350-degrees F. Spray a 9 x 13” baking dish with cooking spray. Add pork steaks to dish and pour onion/mushroom mixture over all. Cover with aluminum foil and bake in oven 2-2 ½ hours. Remove from oven and serve with mashed potatoes and your favorite vegetable.
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