Pork steaks are one of my favorite cuts of pork. They come from the shoulder or butt part of the pig. It’s actually a shoulder roast sliced into steaks so you’ll see the same marbling that makes pork shoulder roasts so flavorful. Years ago when pork steaks were still $1.98 a pound, they were a staple at my house because they were so cheap and easy to fix. They were one of the few meats I couldn’t screw up back in the early days.
This is what I call a “low maintenance” main dish. It’s not a quick cooking dish but it’s super simple and doesn’t need any hovering or periodic checking. I start these at 300 degrees and forget about it for 2 or 3 hours. I like my pork steaks to pretty much fall apart but you can adjust the cooking time for the amount of doneness you like. This recipes makes enough gravy for up to 4 steaks. If you don’t have an oven safe skillet with a lid, you can put everything in 9×13 pan and cover tightly with foil. This is great served with rice.
Recipe: Baked Pork Steaks with Mushrooms
- 2 Pork Steaks
- 1 can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 small onion, sliced
- 1 4.5 oz can sliced mushrooms, drained
- Seasoning salt
- 1 tablespoon canola oil
- Preheat oven to 300 degrees.
- Heat large skillet to medium heat and add oil.
- In a small bowl, mix cream of mushroom soup with Worcestshire sauce.
- Season steaks on with seasoning salt and brown on both sides in the hot skillet.
- Pour cream of mushroom mixture over steaks.
- Scatter onions and drained mushrooms on top and cover.
- Cook in oven for 2 hours and then check for tenderness. If not cooked to desired tenderness, return to oven for another 30 minutes.
Number of servings (yield): 4