Gravy-Baked Pork Steaks
Tender pork steaks baked in a creamy mushroom gravy offer comforting flavors perfect for a family dinner. The rich, savory sauce complements the juicy meat, making it a satisfying and hearty dish suitable for all ages. Easy to prepare with simple ingredients for a delicious, no-fuss meal.
Ingredients
Instructions
- Sprinkle the pork steaks with salt and pepper.
- Brown the steaks in shortening in a large iron skillet; then drain.
- Mix the cream of mushroom soup, cream, and water to make the gravy.
- Pour the gravy around the browned steaks.
- Bake in a 350°F oven for 45 minutes or until tender.
- Stir the gravy before serving.
Tips & Substitutions
For a richer flavor, consider using homemade cream of mushroom soup instead of canned. You can substitute the cream with half-and-half or milk if you're looking for a lighter option. Adding sautéed onions or mushrooms to the gravy can enhance the dish even further. If you prefer a thicker gravy, allow it to simmer longer before pouring it over the steaks.
Serving Suggestions
This dish pairs beautifully with mashed potatoes or rice, allowing you to soak up the delicious gravy. Steamed green beans or a simple garden salad make great sides to balance the meal. For a heartier option, consider serving it alongside a warm bread roll, perfect for dipping in the gravy.
Storage & Reheating
Leftover gravy-baked pork steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions, covered, on medium power until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Gravy-Baked Pork Steaks contains roughly 1105 calories, with 1g protein, 3g carbohydrates, and 123g fat. Note that it is relatively high in sodium, at 1766mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of pork steaks?
Yes, you can substitute pork steaks with chicken thighs or beef steaks, adjusting the cooking time as needed. Chicken may require less baking time, while beef might need longer to become tender. Ensure that the internal temperature reaches a safe level for the chosen protein.
What can I do if my gravy is too thin?
If your gravy turns out too thin, you can thicken it by adding a cornstarch slurry. Mix equal parts cornstarch and cold water, then gradually stir it into the gravy while it simmers. Allow it to cook for a few minutes until it thickens to your desired consistency.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pork steaks and the gravy a day in advance. Store them separately in the fridge, and when ready to serve, bake the assembled dish in the oven. This allows the flavors to meld, making it even tastier when reheated.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).