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Home · Recipes · Pork · Pork Steaks

Published: Jun 19, 2024 by Kelly Anthony · 72 CommentsThis post may contain affiliate links. Read our disclosure policy.

Pork Steaks

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Image For Pinterest. Pork steak on a white plate with a fork off to the side.
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With this Pork Steaks recipe, dry pork chops will never be served again. Ring the dinner bell because in just 30 minutes, full-flavored, juicy chops will be hitting the table.

Overhead shot of Pork Steaks on a white plate

This dinner requires minimal effort and time. In fact, if you have a measly 10 minutes to spare, you'll most definitely want to make the brown gravy that goes along with these pork steaks. Not only does the gravy cook in the same pan as the pork steaks (making clean-up a breeze), but it adds so much flavor and comfort food vibes to the dish!

Overhead shot of Pork Steak in a cast-iron skillet

Table of Contents

  • What are Pork Steaks?
  • Why This Recipe Works
  • Ingredients
  • How to Cook Pork Steak
    • Additional Cooking Methods
  • The BEST Side Dishes for Pork Steaks
  • How to Store Your Leftovers
  • 5 More Pork Dinners to Try

What are Pork Steaks?

If you aren't familiar with pork shoulder steaks, you have been missing out! Not to be confused with ham steaks, which come from the leg of a pig, pork steaks are thinly sliced steaks that come from the shoulder; a hard-working cut of meat positioned next to the ribs, therefore tough by nature. Because of all that hard work, meat from the shoulder can be a little tough. This is why you often see pork shoulders slow-cooked or braised and served as pulled pork.

Diagram cuts of pork and where they come from on the pig.

However, there is another way to cook this cut of meat and still achieve phenomenal results. Sliced pork steaks can be cooked similarly to pork chops, and when done right, the result is tender, juicy pork steaks - no marinade, no time-consuming braise required!

Why This Recipe Works

This quick-fix pork dinner recipe cooks entirely on the stovetop. Our simple pan-sear prep and cooking process makes a masterpiece dinner out of budget-friendly pork steaks in less than 30 minutes (and that's including the gravy). We follow a similar process for our steak pasta!

Overhead shot of Pork Steaks on a white plate

And, if you need an even quicker dinner, pork steaks are absolutely delicious without the gravy thanks to our simple spice combo.

Ingredients

  • Shoulder Blade Steaks | This cut of pork is often labeled "Shoulder Blade Steaks" or "Blade Steaks" and is found near the pork chops in the meat section of your grocery store. More often than not, have a blade bone running through them, similar to a Porterhouse Steak.
  • Oil | Avocado or canola oil are excellent choices for this.
  • Seasoning | Kosher salt, black pepper, garlic powder, and onion powder.

For the Brown Gravy

  • Unsalted Butter
  • Yellow Onion 
  • All-Purpose Flour
  • Unsalted or Low-Sodium Beef Broth | A lower level of salt in the broth will give you more control over the sodium levels in your gravy and prevent it from turning too salty.
  • Worcestershire Sauce | Worcestershire sauce adds tang, intensifies meaty flavors, and gives your pork gravy extra depth of savoriness.

How to Cook Pork Steak

Prep | In a small bowl, combine salt, pepper, garlic powder, and onion powder. Then, pat the pork dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.

Prep for Pork Steaks, patting dry and seasoning

Sear the Steaks | Next, prep the pan by adding the oil and allow it to come to temperature. Do not add the pork before the oil is hot. Sear the steaks in batches, cooking for 3-4 minutes on each side.

Steps to pan sear Pork Steaks

Your pork steaks will be delicious at this point, and you could totally stop here if needed. But if you want to make them next-level delicious, keep the pan hot and follow these steps to make this easy gravy...

Try It with Pork Steak Gravy

The extra few minutes to throw together this easy pork steak gravy is well worth it.

Cook the Onion | Before adding the butter, reduce the heat to medium so that it does not burn. As soon as the butter has melted, add the onion to the pan and cook for about 5 minutes.

Steps to cook butter and onion in a cast-iron skillet for Pork Steaks

Make the Gravy | Flour will serve as the thickener for your gravy. We go through a similar process in our pot roast recipe. Sprinkle it over the onions and stir until they are evenly coated. To ensure a smooth and creamy gravy, add the beef broth one big splash at a time, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Simmer for 3-4 minutes, just until slightly thickened.

Steps to make the brown gravy in a cast-iron skillet for Pork Steps

Serve | Remove from the heat and ladle over your pork steaks to serve!

Overhead shot of Pork Steak in a cast-iron skillet

Additional Cooking Methods

Even though our favorite way to cook pork steaks is quick and easy on the stovetop, they'll definitely come together deliciously in the air fryer, the crockpot, the oven, or on the grill as well. Super versatile!

Air Fryer

If you have an air fryer, this is a very simple and easy way to cook your pork steaks.

  1. Preheat your air fryer to 400°F.
  2. Once preheated, add your prepped and seasoned pork steaks. You may only be able to cook 2 at a time; try not to overcrowd the basket too much.
  3. Cook for 8-10 minutes, flipping the steaks halfway through the cooking time.
  4. Once the chops have reached an internal temperature of 145°F, remove them from the air fryer, allow them to cool slightly, and enjoy.

Crockpot

Thanks to all that marbling, pork steaks are excellent candidates for the slow cooker. This cooking method is also a great way to avoid preheating the oven in the summertime. Let's keep that kitchen cool!

  1. Add the seasoned pork steaks to your slow cooker and cover.
  2. Cook on low for 4-6 hours, or until the internal temperature reaches 145°F.

Grill

Enjoy the great outdoors and patio time, and the added flavor of fire and smoke to your pork steaks. We support that delicious combo!

  1. Preheat your grill the medium-high.
  2. Once the grill is preheated, add the prepped and seasoned pork steaks.
  3. Cook for about 3-4 minutes on each side, until the internal temperature reaches 145°F.
  4. Remove from the grill, allow to cool slightly, and enjoy.

The BEST Side Dishes for Pork Steaks

It's beyond easy to put together a well-rounded comfort food dinner with pork steaks as that star. Any Southern grandma will be proud of a menu featuring this lineup:

  • A starter or side salad, like our wedge or house salad.
  • Any Southern-style green in the way of roasted okra, collard greens, or fresh green beans.
  • Mashed potatoes and pork steaks with brown gravy go together like PB+J; it just makes sense. Crispy roasted potatoes are a knockout hit, too!
  • And you mustn't forget yeast rolls or homemade cornbread!

How to Store Your Leftovers

Store | Pork steaks can be kept in the refrigerator for 3-4 days.

Reheat | Pork steaks reheat well in the microwave at 1-minute intervals. They can also be reheated in the oven on a rimmed baking sheet or casserole dish at 350°F for about 10-12 minutes. Remember to cover them with aluminum foil to prevent them from drying out.

Freeze | This recipe freezes great! Allow to cool completely, then transfer to a freezer-safe, airtight container with little headspace to prevent freezer burn. Keep in the freezer for 2-3 months.

Overhead shot of Pork Steaks on a white plate

5 More Pork Dinners to Try

  • Pork Chops with Mushroom Gravy
  • Pork Loin Roast
  • Crispy Breaded + Baked Pork Chops
  • Bacon-Wrapped Pork Tenderloin
  • Smoked Pork Chops
Overhead shot of Pork Steaks on a white plate
Print Recipe
4.29 from 146 votes

Pork Steaks

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!
Prep Time6 minutes mins
Cook Time22 minutes mins
Total Time28 minutes mins
Course: Main Course
Cuisine: American
Keyword: Pork Steak
Servings: 4
Calories: 617kcal
Author: Kelly Anthony

Ingredients

  • 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
  • 2-¼ cup low-sodium beef broth
  • 1 tablespoon Worcestershire Sauce

Instructions

  • 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.

Video

Nutrition

Calories: 617kcal | Carbohydrates: 10g | Protein: 73g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 257mg | Sodium: 2914mg | Potassium: 1552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 2.6mg | Calcium: 56mg | Iron: 9.3mg
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Sources: The Kitchn | A Complete Guide to Pork Chops

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Comments

  1. Lavenia Brown says

    October 20, 2020 at 9:32 am

    I made this last night and my family loved it. Definitely a keeper in our monthly meal rotation.

    Reply
  2. Mary N. says

    November 11, 2020 at 3:23 pm

    I love this and have made it for 50 years. What I change about the recipe is that after the meat is browned, I put in a 1/2 cup of water, put on a lid, and let cook 1/2 hour or until really tender. I add water as needed to keep the meat from burning. I have a man here that needs really soft things to eat. I use that water in the pan to make the gravy and add portabella mushrooms in the pan to top off the flavor. Amazing dinner with mashed potatoes, or squash, or American fries. I have several variations but the flavor is wonderful.

    Reply
  3. Stephanie says

    March 16, 2021 at 2:45 pm

    Skipped the gravy part. Seared pork steaks for 6 minutes one side and 5 minutes on the other. still nice and juicy. Seasonings gave great flavor, also added some dried rose mary. The Mister was in love with these!

    Reply
  4. Tammy Seeley says

    May 11, 2021 at 8:46 pm

    Made lastnight for dinner. Huge success! Thanks again for another delicious recipe

    Reply
    • Kelly Anthony says

      August 29, 2021 at 10:49 pm

      Thank you so much, Tammy!!!

      Reply
  5. Audra Childers says

    August 24, 2021 at 7:05 pm

    Thanks it was delicious

    Reply
    • Kelly Anthony says

      August 29, 2021 at 10:51 pm

      Thank you, Audra!

      Reply
  6. Michelle says

    September 24, 2021 at 1:36 am

    Made this just now, wish I could post a pic. I did everything, but used beef onion soup and half a bouillon cube in 2.5 cups of water. I cooked the roux 10+ minutes before adding the bouillon and added 1/2 cup of sour cream. I also added a bit of dried tarragon to make it. Ithink even a shot of sherry would put this over the top! I then simmered the steaks in it for a long time til it fell apart. My whole neighborhood is drooling! It's fabulous. I made a ham and potatoe, pea, gruyere casserole the other day, so this all and a small arugula salad oughta do it. Thank you!

    Reply
  7. Debi says

    November 09, 2021 at 3:48 pm

    Hi, I’m making this tomorrow and was wondering if you mean 2 each of 1/4 cups of beef broth or 21/4 cups? I noticed you said to add the rest of the broth.

    Reply
    • Kelly Anthony says

      November 15, 2021 at 1:43 pm

      2 1/4 cup total 🙂

      Reply
  8. Bea Lautenbach says

    November 17, 2021 at 12:00 am

    Good lord… an amazing meal! I used bacon grease to fry up the onions and added sliced canned mushrooms. Next time I will add the cooked steak to a 9x13 then pour the gravy over and bake for a bit. This is staying on the menu rotation!

    Reply
    • Kamie Moore says

      August 04, 2022 at 4:13 am

      Thank you, Bea! 🙂

      Reply
  9. Sandy says

    June 16, 2024 at 8:30 pm

    I have never been disappointed with any of her recipes. This o e also gets an A+

    Reply
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4.29 from 146 votes (102 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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