Fried Pork Steaks Smothered in Mushroom Gravy
Ingredients
2 Pork Steaks
2 Portobello Mushrooms (Full Caps)
1 1/2 – 2 cups Chicken broth
3 Tbsp Oil
Flour for dredging (about 1 1/2 cups)
Salt and pepper to taste
Procedure
Clean and trim your Pork Steaks. Next, wash or dip them in water. Now dredge in flour to fully coat and set aside. Save the flour for now!
Cut the Portobello Mushrooms into bite sized pieces.
In a skillet, add 2-3 Tbsp oil. Sauté the mushroom pieces until tender, about 8 minutes. Remove the mushrooms to a paper lined dish. In the skillet, add 2 Tbsp of the dredging flour. Stir constantly to make a “coffee with cream” colored roux. Now slowly add the chicken stock a little bit at a time. Make sure to constantly stir after each small addition. Once all the stock is in, bring back to a boil while stirring, then kill the heat. Now add the mushrooms and stir to incorporate. Finally, pour the gravy off to a bowl, cover, and keep warm.
In a large skillet, heat 1.5 to 2 inches of oil to 375 degrees. Deep fry the floured Pork Steaks on each side until each side is golden brown – about 4 minutes per side.
Remove the golden chops to an oven safe dish. You can stack the chops one on top of the other, so don’t worry about room! Once they both are done and in the dish, pour the gravy and mushroom mixture over them, cover tightly with foil and bake at 350 degrees for 35 – 45 minutes. Remove from oven, and let sit 5 minutes.
Serve with mashed potatoes and fried squash.
You can take a shortcut here and use a can of CoM soup….which is good too. I love CoM soup! But, follow this recpe once and make that gravy as described from scratch; it really does make a world of difference!
Here’s the label on the Pork Steaks I can get down here.
Here is what they look like after I’ve trimmed the fat ring from the fat cap off. As you can see, this is still a fatty cut.
There was quite a bit of fat to trim!
Bread the Pork Steaks.
Sauté the mushrooms and set aside.
Make your Roux with flour and the left over grease/oil.
Add chicken stock slowly to make gravy and add mushrooms back.
Fry the Pork Steaks and transfer to oven safe dish.
Pour Gravy over the Pork Steaks and bake at 350 covered tightly for 35 - 45 minutes.
Finally, plate it with some mashed potatoes!
And in the end, also have some fried squash with it.
Ingredients
2 Pork Steaks
2 Portobello Mushrooms (Full Caps)
1 1/2 – 2 cups Chicken broth
3 Tbsp Oil
Flour for dredging (about 1 1/2 cups)
Salt and pepper to taste
Procedure
Clean and trim your Pork Steaks. Next, wash or dip them in water. Now dredge in flour to fully coat and set aside. Save the flour for now!
Cut the Portobello Mushrooms into bite sized pieces.
In a skillet, add 2-3 Tbsp oil. Sauté the mushroom pieces until tender, about 8 minutes. Remove the mushrooms to a paper lined dish. In the skillet, add 2 Tbsp of the dredging flour. Stir constantly to make a “coffee with cream” colored roux. Now slowly add the chicken stock a little bit at a time. Make sure to constantly stir after each small addition. Once all the stock is in, bring back to a boil while stirring, then kill the heat. Now add the mushrooms and stir to incorporate. Finally, pour the gravy off to a bowl, cover, and keep warm.
In a large skillet, heat 1.5 to 2 inches of oil to 375 degrees. Deep fry the floured Pork Steaks on each side until each side is golden brown – about 4 minutes per side.
Remove the golden chops to an oven safe dish. You can stack the chops one on top of the other, so don’t worry about room! Once they both are done and in the dish, pour the gravy and mushroom mixture over them, cover tightly with foil and bake at 350 degrees for 35 – 45 minutes. Remove from oven, and let sit 5 minutes.
Serve with mashed potatoes and fried squash.
You can take a shortcut here and use a can of CoM soup….which is good too. I love CoM soup! But, follow this recpe once and make that gravy as described from scratch; it really does make a world of difference!
Here’s the label on the Pork Steaks I can get down here.
Here is what they look like after I’ve trimmed the fat ring from the fat cap off. As you can see, this is still a fatty cut.
There was quite a bit of fat to trim!
Bread the Pork Steaks.
Sauté the mushrooms and set aside.
Make your Roux with flour and the left over grease/oil.
Add chicken stock slowly to make gravy and add mushrooms back.
Fry the Pork Steaks and transfer to oven safe dish.
Pour Gravy over the Pork Steaks and bake at 350 covered tightly for 35 - 45 minutes.
Finally, plate it with some mashed potatoes!
And in the end, also have some fried squash with it.
