Smothered Pork Steaks and Gravy
Smothered pork steaks and gravy is one of those meals that feels like a warm hug. Tender, seasoned pork steaks are browned then slowly braised in a savory onion and bouillon-based gravy until they’re fork-tender and full of flavor. This is a Sunday dinner kind of dish, but easy enough to make on a busy weeknight when you need something hearty and soul-satisfying.
Before You Get Started
Make sure your Dutch oven or deep baking dish is oven-safe and has a good lid to keep the moisture in while braising. Have your pork steaks fully thawed and your onions sliced ahead of time to speed up prep. You’ll also want to preheat your oven to 350°F before you start browning the meat.
What You Need to Make Smothered Pork Steaks and Gravy
To make this recipe, you’ll need pork steaks (or center-cut pork loin steaks), sliced yellow onion, green onions, butter, Better Than Bouillon Roasted Chicken base, flour, olive oil, and a few seasonings like granulated garlic, Creole seasoning, and Magic Pork seasoning. Bay leaves round it all out for that deep savory flavor. Full measurements are in the recipe card below.
How to Make Smothered Pork Steaks and Gravy
1
Preheat the oven to 350°F. Season the pork steaks generously with garlic, Creole seasoning, and pork seasoning.
2
In a Dutch oven, heat olive oil over medium-high heat. Add diced green onions and then brown the pork steaks on both sides. Remove and set aside.
3
Add half the sliced onions to the pot. In a small bowl, mix the Better Than Bouillon with water and pour in half to deglaze the pot, scraping up all the brown bits.
4
Stir in the flour to create a light roux, then return the pork steaks to the pot.
5
Pour in the remaining bouillon mixture, layer the rest of the onions on top, add a few bay leaves, and finish with slices of butter.
6
Cover and cook in the oven for 1.5 hours. Uncover, baste with the pan juices, and return to the oven uncovered for another 30 to 45 minutes until the pork is fall-apart tender.
If you want more gravy, stir in a little extra water and a teaspoon of flour to thicken before serving.
Smothered Pork Steaks and Gravy
Ingredients
- 2 lbs pork steaks or center-cut pork loin steaks
- 1 yellow onion sliced in circles
- ½ bunch green onions diced
- 1 heaping tablespoon Better Than Bouillon roasted chicken base
- 1 cup water
- 1 stick unsalted butter
- 1 tablespoon all-purpose flour
- Olive oil for browning
- Granulated garlic to taste
- Creole seasoning to taste
- Magic Pork seasoning to taste
- 2 to 3 bay leaves
Instructions
- Preheat oven to 350°F.
- Season pork steaks generously with granulated garlic, Creole seasoning, and Magic Pork seasoning.
- In a Dutch oven, heat olive oil over medium-high heat. Add green onions, then brown pork steaks on both sides. Remove and set aside.
- Add half of the sliced yellow onions to the pot. Mix the Better Than Bouillon with 1 cup water, then pour in half to deglaze, scraping up all browned bits.
- Stir in the flour until combined.
- Return pork steaks to the pot. Pour in the remaining bouillon mixture, layer the rest of the onions, add bay leaves, and top with slices of butter.
- Cover and cook in the oven for 1 hour and 30 minutes.
- Uncover, baste pork with juices, and cook uncovered for another 30 to 45 minutes until fork-tender.
- For more gravy, stir in extra water and a teaspoon of flour, if needed.
