Community Pick
Pork steak and onions
"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."
photo by Brittany C.
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 3 -4 pork steaks, bone in
- 3 large onions, sliced wedge style
- salt
- pepper
- garlic powder
- water
directions
- 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.
Questions & Replies
-
How can I tell if the temp is 375? What setting on the stove please? Is it supposed to simmer or boil or in between?
Reviews
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I took some liberties with this recipe, but I was very pleased with the outcome. I used 2 pork steaks and 2 big Maui onions. Instead of the water, I used 2 cups of homemade chicken stock, and added a handful of peeled garlic cloves and a couple of sprigs of fresh thyme. The garlic got very soft by the end of the cooking time, and at the end of cooking, I mashed it into the sauce. There was a lot of liquid left in the pan after the 1 1/2 of simmering, so I took the pork out, raised the heat to high, and let the liquid reduce until I had a rich, thick sauce. This is a definite make again! Thanks for posting! -
I try to avoid processed foods, and was so happy to find your recipe that didn't include canned soup and instant onion soup mix. As a big plus, it came out wonderful! I'm giving 4 stars because I augmented the original recipe, following the advice of IngridH using homemade chicken stock and added garlic and thyme. The pork was tender and delicious, the gravy (with just a touch of sour cream added) was smooth and very flavorful. This one will be a keeper, for sure! -
I added veggies (green beans & broccoli) for the last five mins. to avoid having to cook them separately, and the recipe was great. -
I love this dish!!!! It is perfect and my husband really enjoyed it! I can't wait to make it again. Adding it to the family recipe book! -
This was a LOT of work... not constant... but I really couldn't leave the kitchen while it was cooking. But, it was worth it! Amazingly good flavor. I used an electrick skillet, 4 pork steaks and 3 ginormous vidalia onions that I picked up at the public market. I was thinking that was a lot of onions, but they cooked down to almost nothing. I added a little more water at the end and really scraped up the pan to get all the brown bits of yummy up. DH poured that over some potatoes. The pork was gone at the end of dinner but I saved what was left of the onions and put those over some leftover chicken for lunch today... delish! I think going forward, this will be a weekend meal; however, since we didn't eat until almost 8:00. It took about 1 hour and 20 minutes total. Meat was tender and juicy... didn't quite fall off the bone, but we were starving and couldn't wait another minute to let it cook further. This recipe was also diet friendly as there was no added fat! Thanks!
see 22 more reviews
Tweaks
-
I took some liberties with this recipe, but I was very pleased with the outcome. I used 2 pork steaks and 2 big Maui onions. Instead of the water, I used 2 cups of homemade chicken stock, and added a handful of peeled garlic cloves and a couple of sprigs of fresh thyme. The garlic got very soft by the end of the cooking time, and at the end of cooking, I mashed it into the sauce. There was a lot of liquid left in the pan after the 1 1/2 of simmering, so I took the pork out, raised the heat to high, and let the liquid reduce until I had a rich, thick sauce. This is a definite make again! Thanks for posting!
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I uncovered them and let them brown in the gravy as it thickened enough to cling to the steaks. Wish I had some now! xoxo
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Ok folks this Mr. MacArthur and i'm about to try cooking this recipe. Will have photos uploaded when done. -
Added dried thyme
RECIPE SUBMITTED BY
Always in the kitch
Milwaukee, Wisconsin
After being Milwaukee, Wi. residents all of our lives, my husband and I retired to the Lake of the Ozark area in central Missouri, two years ago. The "Lake" as everyone in Missouri calls it, is located in the heart of the Missouri Ozarks. The area is just beautiful, and the people are so friendly. We have made so many new friends, and they have welcomed us into their lives. Even a trip to Walmart, brings smiles from everyone. Every day we take in a lake sunset, or look at the beauty around us, and are so happy we made the move. The winters are so much milder than the harsh ones, we left behind in Wisoonsin. Though, we have had to learn to deal with black ice. Spring comes early and is just beautiful. We still run away to Northern Wisconsin for the cooler summers, and quiet northwoods, as tourism here during the summer months, can put as many as 50,000 boats a weekend on our 92 mile long lake, and northern Wisconsin is peaceful and beautiful.
I really miss having a garden, but it is almost impossible, as we are gone for the summer, and the ground here is all bedrock. I try to put some things in up north, but the growing season, sometimes shuts me down as early as mid August, in northern Wisconsin.
We do miss the good Wisconsin fish fries, and the better quality of beef, available in the stores. You can find Amana and Black Angus beef in most stores, but it doesn't even compare to the plain old choice beef we got back home. One butcher, told me there are different grades of Angus. Makes you need to re-think your cooking. People here, will have a really dry piece of meat, and say its great.
The entire area is very big on BBQ foods, and some are outstanding, but some of the other local fare, just isn't up to Midwest standards. We miss some of the good Italian and German places back home, and a really good, thick, juicy steak, but we easily trade that away, for having the chance to live in such a wonderful area.
I still love the Old Red Betty Crocker cookbook, and Taste of Home Magazine, but have to admit, that since I joined Recipezaar years back, most of my new favorites come from there. There are some great chefs on this site, and sometimes, I read a review, where someone will try a recipe, and completely change it, and then complain, that the recipe was not right, and give it a low rating. This is a pet peeve. If you make it the way it was printed, and don't like it, okay, that is understandable, but if you change it, don't blame the chef.
My biggest fear is that Recipezaar will disappear one day, and all of my favorites will be gone.
