Pork Chop Steaks
Thick pork chops are seasoned with a flavorful blend of herbs and spices.The pork is seared until deeply browned for a delicious crust.Sweet onions are cooked in the same skillet to absorb the savory drippings.Garlic and Worcestershire sauce add extra depth to the pan gravy.A simple flour-thickened sauce keeps the pork juicy and flavorful.Serve these affordable pork steaks with mashed potatoes, rice, or vegetables for a comforting dinner.
Ingredients
For the Pork Steaks
- 4 thick-cut pork chops or pork steaks, approximately 6–8 ounces each
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika, optional
- 2 tablespoons olive oil
For the Onion Gravy
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon butter, if needed
Instructions
Prepare the Pork
- Pat the pork chops dry with paper towels.In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, black pepper, and smoked paprika.Rub the seasoning mixture evenly over both sides of the pork.Allow the seasoned pork to rest at room temperature for approximately 10–15 minutes while preparing the skillet.
Heat the Skillet
- Place a large heavy-bottomed skillet, preferably cast iron, over medium-high heat.Add the olive oil and allow it to become hot.Add the butter and let it melt.
Sear the Pork
- Place the seasoned pork chops into the hot skillet without overcrowding.Sear for approximately 3–4 minutes per side, or until deeply browned.The exact cooking time depends on the thickness of the pork.Transfer the browned pork to a plate.It does not necessarily need to be completely cooked through at this stage because it will finish cooking in the gravy.
Cook the Onions
- Reduce the heat to medium.Add the sliced onions to the same skillet.Cook for approximately 5–7 minutes, stirring occasionally.The onions should soften and begin to turn golden brown while picking up the flavorful browned bits from the pork.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring constantly, until fragrant.Avoid letting the garlic burn.
Make the Gravy
- Sprinkle the flour over the onions and garlic.Stir continuously for approximately 1 minute to cook the raw flour flavor.Slowly pour in the chicken broth while stirring or whisking to prevent lumps.Add Worcestershire sauce, Dijon mustard, thyme, and black pepper.Stir until the gravy begins to thicken.
Return the Pork
- Place the seared pork chops back into the skillet.Spoon some of the onion gravy over the top.Reduce the heat to medium-low.Cover the skillet loosely with a lid.
Finish the Gravy
- Taste the gravy and adjust the seasoning.If it is too thick, add a small splash of chicken broth.If it is too thin, simmer uncovered for a few additional minutes.
Garnish and Serve
- Remove the skillet from the heat.Sprinkle the pork steaks with fresh parsley and additional black pepper.Spoon plenty of onion gravy over each pork steak.Serve immediately with your favorite side dishes.
Notes
- Pork cut: Thick-cut pork chops or shoulder-style pork steaks both work well.
- Thickness matters: Thicker pieces generally stay juicier than very thin chops.
- Dry the pork: Patting the meat dry helps create a better seared crust.
- Don't overcrowd: Cook in batches if necessary so the pork browns instead of steaming.
- Broth: Chicken broth provides a mild base, while beef broth creates a deeper flavor.
- Gravy consistency: Adjust with broth or additional simmering depending on thickness.
- Internal temperature: Pork is safely cooked at 145°F (63°C), followed by a brief rest.
- Resting: Allow the pork to rest for several minutes before serving to help retain its juices.