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Pork Shoulder Steaks with Onion Gravy

I have great memories of pork chops smothered in cream of mushroom gravy. It is one of my favourite summer meals. Not sure why my mom only made it during the summers or maybe it’s just my memory. When it got warm enough, we were allowed to have dinner on the patio and I am reminded of eating this particular meal. What I don’t want to remember is how dry that pork chop was. Sorry mom!
My solution… Use pork shoulder steaks instead. Because of all the marbling, they are juicier and way more forgiving when cooking them. Plus the extra marbling gives them so much more flavour.
This is not the cream of mushroom recipe but you could easily sub that instead of the onion gravy I use here.
Prep Time2 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: asian dinner, chop, gravy, onion, pan fried, pork, shoulder, steak
Servings: 4 servings

Ingredients

  • 2 16 ounce pork shoulder steaks approximately 1 inch thick
  • 1 tablespoon avocado oil
  • 1½ teaspoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Freshly ground pepper to taste

For the Gravy

  • 1 onion thinly sliced
  • 1½ cup chicken broth
  • ¼ cup oyster sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  • In a small bowl, combine kosher salt, garlic powder and paprika. Season liberally on both sides of each pork shoulder steak.
  • In a cast iron pan on medium high heat, add oil. Place one or two steaks on the pan and sear for 2 minutes. Flip over and sear the other side for 2 minutes. Turn the heat down to medium. Flip the steak(s) and cook for another 3-5 minutes on each side. Once cooked through, remove onto a plate. Season with freshly ground pepper and tent with aluminum foil for 10 minutes.
  • Turn the heat down to medium low. In the same pan, add the onion and sauté for 10 minutes. Meanwhile in a small bowl, combine chicken broth, oyster sauce and soy sauce. Add the sauce to the onions.
  • In a small bowl, dissolve cornstarch in cool water to make a slurry. When the sauce is simmering, add the cornstarch slurry. Stir and cook until the sauce thickens.
  • Pour the sauce over the pork shoulder steaks.
  • Serve with veggies and rice.