Braised Pork Steaks with Caramelized Onions
Indulge in the rich flavors of braised pork steaks, perfectly tenderized and infused with the sweetness of caramelized onions. This classic cooking method transforms simple ingredients into a warm, comforting dish that’s perfect for family dinners or gatherings. With minimal active cooking time, you can savor the aromas as it cooks in your electric fry pan. For a twist, consider swirling in sour cream during the final moments of cooking for a creamy finish that elevates this dish to gourmet status. A true homage to home-cooked comfort food, this recipe will leave your guests asking for seconds.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Pork steaks
3-4 (bone-in)
Onions
3 (large, sliced wedge style)
Salt
to taste
Pepper
to taste
Garlic powder
to taste
Water
about 4 cups (for braising)
Instructions
1
Season both sides of the pork steaks generously with salt, pepper, and garlic powder to taste.
2
Lightly spray your electric fry pan or a very large skillet with cooking spray and preheat to 375°F (190°C).
3
Once hot, add the pork steaks to the pan and sear on both sides until they develop a rich golden-brown crust.
4
When the steaks are browned and start to stick slightly, pour in two cups of water, making sure to scrape up any browned bits from the bottom of the pan.
5
Cover the pan with a lid and let the pork cook for 15 minutes undisturbed.
6
After 15 minutes, carefully turn the pork steaks over, adding water as needed to prevent sticking and maintain a bit of liquid in the pan.
7
Cook for another 15 minutes, flipping the steaks if necessary, and continue to scrape up the flavorful bits sticking to the pan.
8
Layer the sliced onions over the pork steaks, ensuring they are evenly distributed and covering the meat.
9
Add water again to keep the level at approximately 1/2 inch deep, which helps in the braising process.
10
Cover and cook for another 15 minutes, turning the meat once more while gently poking the onions down into the liquid.
11
Continue to add more water as necessary and cook until the onions are completely softened and have developed a beautiful caramel color.
12
As the cooking liquid reduces, allow it to thicken slightly, checking frequently.
13
Once everything is tender and most of the liquid has evaporated, add just one cup of water to loosen the mixture.
14
Scrape up any remaining bits of flavor from the bottom of the pan as you stir, then carefully transfer the pork steaks and onions to a serving dish.
15
Serve warm, topped with the sweet caramelized onions and some of the braising juices for an irresistible meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Braised Pork Steaks with Caramelized Onions?
It is a comforting dish where bone-in pork steaks are seared and then slow-cooked with onions in a liquid until they become tender and the onions caramelize.
What cut of meat is recommended for this recipe?
The recipe calls for 3-4 bone-in pork steaks for the best flavor and texture.
How should I slice the onions?
You should use 3 large onions and slice them into a large wedge style.
What seasonings are needed for the pork?
The steaks should be seasoned generously with salt, pepper, and garlic powder to taste.
What type of pan should I use?
An electric fry pan is recommended, but a very large skillet with a lid can also be used.
What is the correct temperature for the electric fry pan?
The pan should be preheated to 375°F (190°C) before adding the meat.
How do I start the cooking process?
Lightly spray the pan with cooking spray, preheat it, and then sear the seasoned pork steaks until they have a rich golden-brown crust.
Why do I add water to the pan after searing?
Water is added to create a braising liquid and to help scrape up the flavorful browned bits from the bottom of the pan.
How much water is added initially?
You should pour in two cups of water after the initial searing of the steaks.
How long should the pork cook in the first stage of braising?
The pork should cook covered for 15 minutes undisturbed after the first addition of water.
What do I do after the first 15 minutes of cooking?
Turn the pork steaks over, add more water as needed to prevent sticking, and cook for another 15 minutes.
When are the onions added to the dish?
Layer the sliced onions over the pork steaks after the first 30 minutes of braising (two 15-minute intervals).
How much water is needed once the onions are added?
Keep the water level at approximately 1/2 inch deep to facilitate the braising process.
How do I ensure the onions cook properly?
Gently poke the onions down into the liquid while turning the meat to ensure they soften and caramelize.
How long do the onions need to cook?
Continue cooking and adding water as necessary until the onions are completely softened and have a beautiful caramel color.
What should I look for in the cooking liquid near the end?
Allow the cooking liquid to reduce and thicken slightly as the meat becomes tender.
What is the final step before serving?
Add one final cup of water to loosen the mixture, scrape up the remaining flavor bits, and then transfer to a serving dish.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Can I make this dish creamy?
Yes, you can swirl in some sour cream during the final moments of cooking for a gourmet, creamy finish.
Is this a good recipe for beginners?
Yes, it is considered an easy recipe with minimal active cooking time, making it ideal for home cooking.
How much total water will I likely use?
You will likely use about 4 cups of water throughout the entire braising process.
What should I serve with these pork steaks?
They are delicious served warm with the caramelized onions and the remaining braising juices poured over them.
How do I prevent the meat from sticking to the pan?
Regularly check the liquid level and add water as necessary to maintain moisture and prevent burning.
What makes this dish 'comfort food'?
The long braising time creates tender meat and sweet onions, resulting in a warm and satisfying meal.
Do I need to cover the pan?
Yes, covering the pan with a lid is essential for the braising process to keep the steam and moisture inside.
Can I use boneless pork steaks?
While the recipe specifies bone-in, you can use boneless, though they may cook slightly faster and have slightly less flavor.
What is the purpose of 'scraping the bottom' of the pan?
This technique, known as deglazing, incorporates the caramelized juices and bits (fond) back into the sauce for maximum flavor.
How do I know when the dish is finished?
The dish is ready when the pork is tender, the liquid has reduced to a flavorful consistency, and the onions are fully caramelized.
Is there a specific way to layer the onions?
They should be distributed evenly across the top of the steaks to ensure they steam and cook down into the meat.
What is the flavor profile of this dish?
It features savory, seasoned pork complemented by the rich, natural sweetness of slow-cooked caramelized onions.