The weather here has been just insane lately. It’s been bouncing from very warm for the time of year, to seasonable, to incredibly rainy. This calls for some good old comfort food, in my opinion! When you can’t depend on Mother Nature you can definitely depend on Smothered Pork Steaks and Potatoes to make you feel good!
When the weather gives you lemons make pork!
The store had pork steaks on sale a while back so we got a few packs. Pork chops will work perfectly too so use them if you have them! I recommend using bone-in pork either way. As anyone will tell you the flavor is in the bone of meats!
I start by slicing about 4 potatoes into 1/2 inch slices and cutting a large onion into thick strips. I also mince a few cloves of garlic. Finally I cut up a couple of stalks of celery into 1 inch chunks.
Next I set a large saucepan of salted water on to boil. I add the potatoes and let them boil for about 10 minutes. The extra step of parboiling the potatoes means they’ll be nice and soft when I serve dinner.
While the potatoes are boiling I preheat the oven to 350 degrees. Then I season the pork with salt and pepper.
I heat my large cast iron skillet (any large skillet works) and add a tablespoon of vegetable oil. Then I add a couple of pork steaks to the hot oil. You don’t want to crowd your pork whether you’re using steaks or chops. I brown them and add the next batch of pork, adding the remaining oil if needed.
The browned pork goes in a 13 x 9 inch casserole dish and I add 2 tablespoons of butter to the skillet. When the butter is melted I add the celery and onions to the skillet and cook them until the celery is softened a bit and the onions are translucent (about 5 minutes). I scrape the skillet while the vegetables are cooking to get all those wonderful browned bits up.
Next I add the garlic and cook it, stirring constantly, until it’s fragrant. This only takes a minute. I add 3 tablespoons of flour and 1/2 teaspoon of thyme to the vegetables and stir it all around.
Then I slowly add 2 cups of chicken broth into the skillet. You can add some hot sauce if you like at this point. I continue scraping the skillet and let the liquid come to a simmer.
After everything has simmered for a few minutes I pour the contents of the skillet over the pork in the casserole dish. My dish doesn’t have a lid so I cover it tightly with aluminum foil. Then I pop it into the oven for 30 – 40 minutes; until the potatoes and celery are really nice and soft and the pork is at least 145 degrees.
I take the pork and vegetables out of the liquid and keep them hot while I pour the liquid back into the skillet. I mix a couple of tablespoons of flour with some water and pour it into the hot liquid and then stir in 1/2 cup of heavy cream. I let this come to a boil and thicken.
Then we sit down to our delicious Smothered Pork Steaks and Potatoes!
- 4 bone-in pork steaks (or up to 8 pork chops)
- 4 large potatoes cut in 1 /2 inch slices
- Salt and freshly ground pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter (unsalted)
- 1 large yellow onion, cut into thick strips
- 2 celery stalks, cut in1 inch chunks
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 5 tablespoons all-purpose flour, divided
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp. hot sauce (optional)
- Boil a large pot of salted water and add potatoes. Boil for about 10 minutes. Drain and set aside.
- Preheat oven to 350 degrees
- Season the pork chops with salt and pepper.
- Heat a large skillet over medium high heat and add 1 tablespoon of the oil.
- Add two of the pork steaks or 3 or 4 of the chops and cook, turning once, until browned on both sides, about 3 minutes per side.
- Transfer to a 13 x 9 inch casserole dish.
- Add the remaining oil and brown the remaining pork.
- Place them in the casserole dish.
- Reduce the heat to medium and melt the butter in the skillet.
- Add the celery and onion and cook, stirring occasionally, until the onion is translucent and the celery is tender, about 5 minutes. Scrape up the browned bits from the pork as you cook the onions.
- Add the garlic and cook, stirring constantly, for about 1 minute (until garlic is fragrant.
- Add 3 tablespoons of the flour and thyme and stir well.
- Gradually stir in the broth and hot sauce (if using) and bring to a simmer.
- Pour everything over pork and cover tightly with lid of aluminum foil
- Bake in preheated oven for 30 – 40 minutes (until vegetables are soft and pork is at least 145 degrees).
- Remove vegetables and pork and keep hot.
- Pour gravy back in skillet over medium high heat.
- Mix the remaining flour with a little water and stir it and the heavy cream into the gravy and bring to a boil, stirring frequently, until gravy thickens (3 – 4 minutes).
- Pour the gravy over the pork chops, potatoes, and vegetables, and serve immediately.