Pork Steak With Onion Gravy Recipes

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PORK CHOPS IN ONION GRAVY



Pork Chops in Onion Gravy image

I don't eat pork chops to often, but when I do, I like to cook them in onion gravy because they taste so goood.

Provided by Mary in LA.

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops (1 and 1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
2 tablespoons canola oil
2 medium onions, thinly sliced
1/2 cup beef broth
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess.
  • Cook pork chops in hot oil over medium- high heat for 3 minutes on each side.
  • Add sliced onions and cook for 5 minutes, turning pork chops over.
  • Add beef broth, cover, reduce heat, and simmer for 15 minutes.
  • Remove pork chops only leaving onions in skillet.
  • Stir together cornstarch and 2 tablespoon water.
  • When well mixed together, stir in onion mixture.
  • Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.

Nutrition Facts : Calories 328.1, Fat 21.4, SaturatedFat 5.5, Cholesterol 75.1, Sodium 431.6, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 23.7

CROCK POT PORK STEAK WITH GRAVY



Crock Pot Pork Steak with Gravy image

This Crock Pot Pork Steak with Gravy recipe was an instant family favorite in our house!

Provided by Aunt Lou

Categories     Main

Time 2h10m

Number Of Ingredients 9

1 onion (sliced)
2.5 lbs pork steaks
1 teaspoon garlic (minced)
1/2 teaspoon seasoned salt
1/4 teaspoon ground red pepper
1/4 teaspoon pepper
1 oz pkg pork gravy mix
1 cup water
10.75 oz can cream of mushroom soup

Steps:

  • Place your onion slices in the bottom of your crock pot
  • Put your pork steaks on top
  • Evenly sprinkle your minced garlic, seasoned salt, red pepper and pepper on top of your pork steaks
  • Mix together your gravy mix and water and pour on top
  • Top with your can of cream of mushroom soup
  • Cover and cook on low for 2-3 hours, until a meat thermometer shows your steaks have reached safe cooking temperatures

IOWA PORK STEAK



Iowa Pork Steak image

Easy and tasty recipe for fork tender pork steaks.

Provided by CATMANIACS

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork steaks
onion powder
garlic powder
salt and ground black pepper to taste
1 large onion, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
  • In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.
  • Bake in preheated oven for 90 minutes.

Nutrition Facts : Calories 417 calories, Carbohydrate 21.9 g, Cholesterol 75.7 mg, Fat 24 g, Fiber 2.6 g, Protein 28.9 g, SaturatedFat 6 g, Sodium 1969.1 mg, Sugar 6.5 g

BAKED SMOTHERED PORK CHOPS RECIPE WITH ONION GRAVY



Baked Smothered Pork Chops Recipe With Onion Gravy image

A flavorful, easy baked smothered pork chops recipe with onion gravy! See how to make the juiciest smothered pork chops in the oven, with just 7 ingredients.

Provided by Maya Krampf

Categories     Main Course

Time 1h

Number Of Ingredients 9

4 8-oz Boneless pork chops
1 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil
1 large Onion ((sliced into thin half moons))
2 cloves Garlic ((minced))
1 tbsp Fresh thyme ((or 1 tsp dried thyme))
1 cup Chicken broth, reduced sodium
1.5 oz Cream cheese ((cut into small chunks))

Steps:

  • Season the pork chops on both sides with sea salt, garlic powder, onion powder, and pepper.
  • Heat the olive oil in a dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
  • Reduce heat to medium-low or medium. Using the same dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
  • Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
  • Add the minced garlic and thyme leaves to the dutch oven. Saute for about a minute, until fragrant.
  • Add the chicken broth to the dutch oven. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.
  • Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
  • Return the pork chops to the dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops - use a thermometer to check and cook to 145 degrees F (63 degrees C).)

Nutrition Facts : Calories 541 kcal, Carbohydrate 5 g, Protein 48 g, Fat 35 g, SaturatedFat 1 g, Sodium 798 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT PORK SHOULDER STEAKS WITH MUSHROOMS, POTATOES AND GRAVY



Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy image

A true one pot meal. Pork steaks are browned and then cooked until tender. At the same time and in the same pot a mushroom gravy simmers and sliced potatoes are cooked until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!

Provided by Karen

Categories     Pork

Time 36m

Number Of Ingredients 13

1 Tbsp vegetable or canola oil
2 1/2 pounds pork shoulder steaks
1 yellow onion
4 garlic cloves
2 1/2 cups chicken broth (or 2 1/2 cups of water and 2 1/2 tsp better than bouillon chicken base*)
1/2 pound (8 oz) mushrooms
2 Tbsp dijon mustard
2 Tbsp lemon juice
2 tsp dried tarragon
1 3/4 pound russet potatoes (about 4 medium potatoes)
1/4 cup half and half or cream
Cornstarch and water
Salt and pepper

Steps:

  • Turn your Instant Pot to the saute "more" setting. While the pot is heating up trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. When the pot reaches HOT on the display add in the oil and let it heat for a minute. Then arrange each of the pork steaks on the bottom of the pot so they are all in contact with the bottom of the pot (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You'll be tempted to move them or mess around with them, but don't.
  • While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter inch rounds. Slice the mushrooms.
  • When the 5 minutes is up remove the pork steaks and place them on a plate. I only browned one side of the steaks for sake of time but if you want you can brown both sides. Add the onion into the hot pot and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pot.
  • Stir in the mushrooms, mustard, lemon juice and tarragon. Nestle the pork steaks into the pot.
  • Place the potatoes in a oven safe dish that will fit inside your Instant Pot. You can use a pyrex,* corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Gently lower the dish into the Instant Pot on top of the pork.
  • Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button (high pressure) to 6 minutes. After the time is up allow the pressure to release naturally for 10 minute. Then release any remaining pressure by moving the valve to venting.
  • Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the Instant Pot to the "saute" more setting. Stir 2 Tbsp of cornstarch and 2 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken. You may need to make more slurry and add it in, depending on how thick you want your sauce.
  • Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 296 calories, Sugar 2 g, Sodium 723.5 mg, Fat 14.1 g, SaturatedFat 4.3 g, TransFat 0.1 g, Carbohydrate 5.9 g, Fiber 1 g, Protein 37.6 g, Cholesterol 115.2 mg

PORK STEAK



Pork Steak image

An easy, one-pan dinner idea for tender, flavorful Pork Steaks topped with a savory brown onion gravy. Quick-cooking and sure to satisfy any appetite!

Provided by Kelly Anthony

Categories     Main Course

Time 28m

Number Of Ingredients 11

4 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
3 pounds thinly sliced pork shoulder blade steaks
2 tablespoons canola or avocado oil
2 tablespoons unsalted butter
1 yellow onion, halved and thinly sliced
3 tablespoons all-purpose flour
2 1/4 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce

Steps:

  • In a small bowl, combine salt, pepper, garlic powder, and onion powder. Pat the pork steaks dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.
  • Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Cook for 3-4 minutes on the first side, then flip and cook 3-4 minutes more. Remove from the pan and repeat with the remaining pork steaks. Set aside on a plate and make the gravy.
  • Reduce the heat to medium heat and add the butter. As soon as the butter has melted, add the onion to the pan and stir. Cook for about 5 minutes, stirring occasionally until softened and cooked through.
  • Sprinkle the flour over the onion and stir until evenly coated. Then, one big splash at a time, add the beef broth, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Add the Worcestershire sauce and whisk to combine. Allow to simmer, 3-4 minutes, until slightly thickened. Remove from the heat.
  • Serve your pork steaks with a ladle full of gravy and enjoy.

Nutrition Facts : Calories 617 kcal, Carbohydrate 10 g, Protein 73 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 257 mg, Sodium 2914 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PORK CHOPS SMOTHERED IN ONION GRAVY



Pork Chops Smothered in Onion Gravy image

This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.

Provided by Lolita Contreras Murrah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h40m

Yield 4

Number Of Ingredients 11

2 teaspoons seasoned salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
4 pork chops, 3/4-inch thick, or more to taste
½ cup self-rising flour
¼ cup vegetable oil
1 yellow onion, thinly sliced
1 cup sliced fresh mushrooms, or more to taste
1 teaspoon water, or as needed
2 cups water

Steps:

  • Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
  • Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
  • Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
  • Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g

PORK TENDERLOIN WITH GRAVY



Pork Tenderloin with Gravy image

"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 envelope brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 pork tenderloin (about 3/4 pound), cut into 1/2-inch slices
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice

Steps:

  • In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Nutrition Facts : Calories 577 calories, Fat 35g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 2535mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.

PORK STEAK AND ONIONS



Pork steak and onions image

This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.

Provided by Always in the kitch

Categories     Pork

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 6

3 -4 pork steaks, bone in
3 large onions, sliced wedge style
salt
pepper
garlic powder
water

Steps:

  • Season both sides of pork steaks with salt, pepper and garlic powder to taste.
  • Spray electric fry pan or very large skillet with cooking spray.
  • Heat to 375 degrees.
  • Brown both sides of steak.
  • When meat has been browned and starts to stick a bit, add two cups water.
  • Cover.
  • Cook for 15 minutes.
  • Turn.
  • Add water as it slowly cooks down.
  • Always scraping up browned bits.
  • Cook another 15 minutes, turning if necessary.
  • Cover all the meat with onions.
  • Add water again to keep level at 1/2 inch or so.
  • Cook 15 minutes, turn meat, poke onions into liquid.
  • Add more water if necessary.
  • Keep cooking until onions are cooked all the way down, almost carmelized.
  • Let liquid cook almost all the way down, again.
  • Add just a cup of water.
  • Scrap all bits and remove from pan.
  • Serve with onions and juice on top.

PORK STEAK WITH ONION GRAVY



Pork Steak with Onion Gravy image

Just add some mashed potatoes and green beans and you have a delicious meal.

Provided by barbara lentz

Categories     Pork

Time 55m

Number Of Ingredients 8

2 pork steaks
2 Tbsp canola oil
1 large onion sliced into rings
6 clove garlic minced
salt and pepper to taste
4 c beef broth divided
1/3 c sour cream
1 Tbsp flour

Steps:

  • 1. Season the steaks with salt and pepper. Add oil to large skillet. Sear the steaks on both sides. Pour two cups of beef broth over the steaks. Let cook 15 minutes turning the steaks once. Pour another cup of beef broth over the steaks and add the onions and garlic. Let cook another 15 minutes turning steaks once.
  • 2. Pour the remaining beef broth over the steaks. Cook until steaks are nice and tender and falling off the bone probably another 15 to 20 minutes. Watch the stock and make sure it doesn't dry up adding some water if needed. Mix the flour into the sour cream.
  • 3. When the steaks are done remove them from the pan and whisk the sour cream mixture into the stock. Stir until well incorporated. Taste and adjust for seasoning. Server over the steaks

ONION GRAVY SMOTHERED STEAK



Onion Gravy Smothered Steak image

Onion Gravy Smothered Steak is a traditional Southern favorite! The steaks are seared to perfection and then topped with a creamy onion gravy.

Provided by Katerina | Diethood

Categories     Dinner

Time 30m

Number Of Ingredients 12

4 (4-oz to 6-oz each, about 1-inch thick) sirloin steaks, ( at room temperature)
garlic salt, (to taste)
fresh cracked black pepper, (to taste)
2 tablespoons vegetable oil
2 tablespoons butter, (divided)
2 yellow onions, (sliced)
3 cloves garlic, (minced)
1 teaspoon Italian Seasoning
½ cup low sodium beef broth
2 teaspoons Worcestershire sauce
¼ cup heavy cream or half and half
chopped fresh parsley

Steps:

  • Pat dry steaks with paper towels; season steaks with garlic salt and pepper.
  • Heat vegetable oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat.
  • Add steaks to the hot skillet and cook until browned and cooked to desired doneness; about 3 to 4 minutes per side for medium-rare steak. DO NOT crowd the skillet; cook two steaks at a time if skillet isn't big enough.
  • Remove cooked steaks from skillet; set aside and keep covered.
  • Set skillet back over medium-heat and melt remaining butter.
  • Add in sliced onions and season with a pinch of salt; continue to cook for 10 to 12 minutes, or until onions are soft and caramelized. Stir frequently.
  • Stir in minced garlic and season with Italian seasoning; cook for 10 seconds.
  • Slowly add in beef broth and Worcestershire sauce; using a wooden spoon, scrape up the browned bits from the bottom of the pan. Bring mixture to a boil.
  • Whisk in heavy cream and cook for 1 more minute.
  • Reduce heat to medium-low; return steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and sauce has thickened.
  • Remove from heat.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 363 kcal, Carbohydrate 7 g, Protein 30 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 113 mg, Sodium 216 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PORK STEAK AND GRAVY



Pork Steak and Gravy image

I have always loved the taste of Pork steak, but it was always a little tuff, so I started expermenting, I think you will agree with me, it is so tender this way that you can cut it with your fork. Hope you enjoy. Pat

Provided by Patricia Davis

Categories     Steaks and Chops

Time 1h35m

Number Of Ingredients 5

1 pkg pork steaks about 4 good size
2 pkg brown mushroom gravy
3-4 Tbsp cooking oil
1/2 c flour just enough to powder both sides of meat
3 pinch i shake cavanders on each side before adding the flour

Steps:

  • 1. Get a large package of pork steaks, sprinkle with Cavanders on both sides, roll in flour and put in a hot skillet of cooking oil, brown on both sides. I usually cook about 5 minutes on each side. After browning on both sides put them in a large Casserole baking dish.
  • 2. Take 2 packages of brown gravy mix,add water as directed, you can also add a can of mushroom soup with 1/2 can of water, mix well and pour over the meat. Bake in oven at 350% for an hour and fifteen minutes. It is so tender and good.
  • 3. I serve this with a baked potatoe, fried okra and a small dinner salad. Down home cooking. Enjoy

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