Pork Steak with Mushroom Gravy

 

Pork is not something I really eat a lot of in my kitchen. It is a once in a blue moon treat. I mostly like to eat chicken or fish, the occasional piece of steak or lamb, or no meat at all.  I could quite happily be a vegetarian methinks except for my occasion craving for something meaty!

And to be honest those "artificial meat substitutes" don't do anything for me. I don't mean to insult anyone by saying so, but (and hear me out) if you are a dedicated vegetarian why do you want something which tastes like chicken or beef? It doesn't make sense to me.  Vegetarian bacon??? I don't get it.

But none of that has anything to do with pork steaks.  I occasionally like a nice bit of pork and I had been seeing these tenderized pork loin steaks in the grocery store for a while.  

Excuse my poor photograph. They are like beef cube steaks, except that they are pork loin, or very thin boneless pork loin chops which have been put through the tenderizing machine.

I do like cube steaks, especially done this way.   Flash fried in butter until golden brown and served with a pat of herbed butter melting on top.  A cheap way to get some tasty steak satisfaction! 

 

So anyways, one day I picked up a package of the pork cube steaks to try out. They are quite economical actually, being one of the cheaper pieces of meat you can buy. Pork actually is one of the cheapest protein options when it comes to meat at the moment.

I had in mind I was going to do Pork Schnitzel or something similar. I do so love a nice tender crispy coated schnitzel.  The best one I have ever had was in Austria.

 

I ordered one in a restaurant there that said it was its house speciality. It came to the table, a piece of tender pork, crispy coated in golden bread crumbs and almost as big as my plate.  It was gargantuan.

Tender and juicy pork beneath that crisp fried coating and a mammoth side of chips.   Oh boy, but it was some good. I enjoyed every calorie laden mouthful.

It's one of my favorite taste memories, of which I have a great many!

 

Nothing could quite come up to it I don't think and so I decided against trying, well on this particular day anyways. I decided to give it a much simpler treatment.

I decided to simply season it, fry it in butter and then serve it with a lush homemade Mushroom gravy, with a few simple vegetables on the side.

 

The meat coated and flash-fried in butter, retaining its juices and lightly seasoned with a few bits.  The gravy created simply from the pan drippings and golden mushrooms fried also in butter.

The vegetables just what I had on hand.  Wax yellow beans, mashed swede/rutabaga and a baked potato.

 

Lets talk briefly about the baked potato. I had fallen to temptation and bought one of those packages containing foil wrapped potatoes, ready for baking.  I have one word for you and them.

DON'T   And I can't stress that enough.

The potato tasted of mold and mildew. I decided to bake it quickly in the microwave so took it out of its foil wrapping. I immediately got a whiff of mold and so I scrubbed it really well in hot water with a brush and some dish detergent. (Don't judge.)

 

Even scrubbed, it was impossible to get rid of that smell and taste. I will never buy them again. I have three more that will now end up in the bin. What a waste of money.

I even tried just scooping the cooked potato from out of the skin, but that even tasted moldy.  Or maybe I just had it in my head. In any case sadly inedible.

 

WHAT YOU NEED TO MAKE PORK STEAK WITH MUSHROOM GRAVY

This is such a simple thing, using simple every day ingredients, and perfecly sized for two people. 

For the pork:

• two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
• salt, pepper, garlic powder, paprika, dried thyme
• 1/2 TBS butter for frying

For the gravy:

• 1 TBS butter
• about 12 closed cap mushrooms, wiped and sliced
• 1 TBS flour
• salt and black pepper to taste
• 3/4 cup (180ml) chicken stock
• 1/4 cup (60ml) cream
• 1/2 tsp Dijon mustard (optional)

 

If you can't get the pork cube steaks, just use thin pork chops, or thick slices of pork tenderloin that you have pounded into shape. Or even pork steaks.  My pork was only about 1/3 inch thick and so it cooked very quickly. Obviously if yours is thicker it will take longer to cook.

I used closed cap white button mushrooms, and cut them into 1/3 inch slices, I guess I got about four slices from each mushroom.

The chicken stock came from one of those cartons of stock that you reconstitute with water. I probably use it a bit stronger than suggested on the package, but it is up to you how much taste you want from the broth.  I used leftover coffee cream from when my son was here.

 

HOW TO MAKE PORK STEAK WITH MUSHROOM GRAVY

Nothing could really be simpler. Or quicker.  I guarantee. No need for a can of soup. Totally from scratch.

Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess. Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to overcook it.

Remove the pork from the pan and set aside to keep warm, lightly tented on a plate. Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.

Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so. Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.

Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices. Heat through briefly and then serve hot, with some of the gravy spooned over top.

  

This was really simple and very delicious. I apologize for a plate of similar colored things, but it is what it is. I like to use what I have in the fridge. No waste here.

If you are a fan of pork, you might enjoy these other Pork recipes. I can guarantee all are easy and all are delicious.  Mind, I may be a bit biased! 

DIJON AND GARLIC PORK FILLET - Pork fillet (tenderloin) is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven. From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!

IRON SKILLET GARLIC AND BROWN SUGAR PORK - Sweetly glazed, tender and juicy.  Perfectly cooked and delicious. Prepare yourself to fall in love with these simple and yet incredibly tasty pork chops.

Yield: 2

Author: Marie Rayner

Pork Steak with Mushroom Gravy

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Tender pieces of pork, flash fried until golden brown and served with a lush, rich, mushroom gravy. Delicious!

Ingredients

For the pork:

• two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
• salt, pepper, garlic powder, paprika, dried thyme
• 1/2 TBS butter for frying

For the gravy:

• 1 TBS butter
• about 12 closed cap mushrooms, wiped and sliced
• 1 TBS flour
• salt and black pepper to taste
• 3/4 cup (180ml) chicken stock
• 1/4 cup (60ml) cream
• 1/2 tsp Dijon mustard (optional)

Instructions

1. Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess.
2. Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to over cook it.
3. Remove the pork from the pan and set aside to keep warm, lightly tented on a plate.
4. Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
5. Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so.
6. Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
7. Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices.
8. Heat through briefly and then serve hot, with some of the gravy spooned over top.

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