If you’ve never had a pork steak, I promise you that you are missing out! I recently discovered this cut of meat when I was using the flashfood app. Which if you didn’t know is an app that grocery stores use to discount their food that is almost at it’s best by. I buy the meat up because then I can freeze it, use it later, and I get 50% off it’s lowest price. I stumbled upon a bunch of pork blade steaks for about $2.50 for 3 of them. I bought 4 packages and decided that I was going to come up with a recipe to try them out. I did some research beforehand and found that they are best seared in a pan. So here we go!
- Pork Blade Steaks
- An onion, thinly sliced
- Minced Garlic
- 1 Cup Heavy Cream
- 1 Cup Broth
Sear Your Steak
The first thing you wan to do is give your pork steak a good searing on each side. We seared ours in a cast iron skillet. We just add a bit of oil and place the pork steak in, searing on both sides for about 4 minutes. Then you’ll set your pork steaks aside, and cook your vegetables in your skillet. We place our pork steaks on a plate and tent it with some foil to keep them warm in the meantime.
Cook Your Vegetables
Add your sliced onions and your mushrooms (which are completely optional) to the skillet and cook on medium-low so as not to burn them. We like to add some water at this point to somewhat caramelize the mushrooms and onions. Once they are soft and the onions are translucent, go ahead and add as much minced garlic as you want. We love garlic so I added two heaping spoonfuls at this point. Cook the garlic just until it is fragrant.
In the photo below, we chose to forego mushrooms as I didn’t have them on hand and just did onions. Feel free to do whatever vegetables you want, it’s your kitchen.
Now we’re going to create a broth and reduce it. I love to can chicken broth so I had a jar of this on hand and used it for this recipe. You could really add any flavor broth you want. You will add 1 cup of broth to your skillet with your vegetables and turn up your heat, bringing it to a boil. Once your broth starts bubbling, lower your heat and let the broth reduce, cooking for a few minutes.
Add Your Pork Steaks Back In
Once your broth has started to reduce, grab your pork blade steaks we set aside, and add those back to the cast iron skillet. Take your 1 cup of heavy whipping cream and add this all over the top of your pork steaks. You will now cook this for about 5 more minutes, allowing the pork and vegetables to soak up the cream and the sauce will start to reduce. Simple scoop up your mushrooms and onions, and top your pork steaks with them. You can even take some of the sauce left in the pan and pour it over your pork steaks or use it for gravy over some mashed potatoes as a side like we did. If you’re worried about cooking pork, we just use an internal thermometer to make sure it’s cooked to 145 degrees!
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Smothered Mushroom and Onion Pork Blade Steaks
- 1 Cast Iron Skillet
- 2 pcs pork blade steak
- 1 pkg mushrooms
- 1 whole onion
- 1 cup broth
- 1 cup heavy cream
- 2 tbsp minced garlic
- Add oil to your cast iron skillet, and sear both sides of the pork steak for 4 minutes each. Set aside.
- Add sliced onions and mushrooms to skillet. Cook on medium-low until vegetables are soft.
- Add minced garlic to skillet and cook just until fragrant.
- Pour 1 cup broth into skillet, bring to a boil, and then simmer allowing broth to reduce and vegetables to cook.
- Once reduced, add pork steaks back to skillet. Pour 1 cup heavy cream over the top.
- Allow pork and cream to cook for additional 5 minutes until sauce is reduced. Top pork with onions and mushrooms.