Sunday, July 23, 2017

Skillet Pork Steaks and Onions

Skillet Pork Steaks and Onions - Pork steaks or chops, seasoned, pan seared and braised in caramelized onion broth on the stovetop.

Skillet Pork Steaks and Onions

Many of y'all already know and love my oven pork chops and onions recipe, and it's one of our favorites too. It's a bake though, and I don't know about you, but I've found it awfully hard to use the oven this summer. Now, there are exceptions of course, like when I have a craving for something like homemade buttermilk biscuits! Or a squash casserole with all the garden squash rolling in. For the most part though, we've been living on hamburgers and hot dogs, sandwiches, salads, basic grilled foods and quick skillet meals.

Some kind of pork chops are on sale around here a lot, and since I shop the sales to stock up on meat at the best prices, I seem to always have some in the freezer. That happened to be the next thing that I extracted from the deep freeze this time, so I wrote a version of my oven chops and onions, for the skillet. We've had it several times already this summer!

For more of my favorite pork chop recipes, visit my page on Pinterest!

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Recipe: Skillet Pork Steaks and Onions

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 1 tablespoon cooking oil
  • 4 to 6 pork steaks or center cut chops
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 teaspoon paprika
  • 1/4 cup self-rising flour
  • 2 tablespoons unsalted butter, divided
  • 2 cups sliced onion
  • 2 teaspoons dried parsley
  • 1 cup water
  • 1 teaspoon beef base (like Better than Bouillon)

Heat oil over medium high heat in a large lidded skillet. Combine seasonings and sprinkle on both sides of chops. Dust with flour and pat in. Add 1 tablespoon of the butter to the oil in skillet and brown chops, on both sides, in batches if necessary; remove and set aside. Add remaining butter and onion to pan and cook until soft and lightly caramelized.

Combine water and beef base, add to skillet and bring to a boil, scraping up any browned bits. Stir in parsley, return chops to pan, turn to coat, cover and reduce to simmer, cooking for about 20 to 30 minutes. Total time will depend on thickness.

Transfer to plates or serving platter, pouring juices over the top. Serve with rice or potatoes and a green vegetable or mixed garden salad on the side.

Cook's Notes: One cup beef broth or stock, or water mixed with bouillon may be substituted. Keep sodium levels in mind however.


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Check These Recipes Out Too Y’all!

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Posted by on July 23, 2017

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  1. Hello Mary,

    I received your email this morning, but I made these yesterday for lunch - great minds!

    They were wonderful - I had four thick, thick pork sirloins! I used corn flour, a lot of garlic, and chicken broth (I used about 4 cups broth, adding as the broth cooked down). It simmered for about an hour - so delicious!

    Have a great day!!

    1. Wow, those were some nice pork chops! I'm so glad that you enjoyed the recipe Julie, and thanks so much for coming back to let everybody know! You are a blessing.

  2. I made this the other night and they were delicious. My youngest son loved them and doesn't normally like pork chops. Anyway, I have your cookbook and I would love another one. You have all the recipes I grew up with and loved that I don't have anymore. My mother made them from memory. Thank-you for your website and all your recipes.

    1. You are so welcome Lori, and thanks so much for taking the time to let me know your son enjoyed the pork chops! I'm so happy to hear that you also are enjoying the cookbook. As to a second, there's always a possibility, who knows?!

  3. Another good one my husband is Cajun and you help me with so many of his favorites.

  4. My husband has been craving your pea salad and I just had to have these pork chops tonight. So I made both and my husband was in heaven. I liked these chops a lot. Lots of flavor and I used the leftover bacon fat from cooking the bacon for the pea salad to use as the oil to brown the chops. It was wonderful. I loved the onions too. The sauce thickened nicely, but not too thick, so more like a sauce I guess. Very flavorful and came together perfectly. Thank you for yet another great dinner. We ate every last bite :)

    1. You're welcome & I'm glad y'all enjoyed that delicious sounding supper!

  5. I made the galettes this week; perfect for a single person like me.


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