Pork Steaks - Spend With Pennies

Pork steaks are tender pieces of pork that come together quickly for a weeknight dinner.

Seasoned with fresh herbs, skillet pork steaks are served with a creamy butter sauce that makes any meal a masterpiece!

Pork steaks are nicely marbled, keeping them tender and moist.
This recipe needs very few ingredients.
While the steaks are simply seasoned, the buttery sauce packs great flavor.
This recipe is as easy as it is elegant! Serve with a simple tossed salad, dinner rolls, and a glass of vino!

pork steaks , cream , oil , butter , garlic , thyme , rosemary , salt and pepper with labels to make Pork Steak

Pork Steaks Ingredient Guide

Pork Steaks: Pork steaks are cut from the shoulder (AKA Boston Butt) and are typically fattier than pork chops. Look for 1-inch bone-in or boneless steaks that are about the same size. Pork chops can also be used in this recipe but tend to be leaner so you’ll need to adjust the cooking time.

Seasonings: Herbs like thyme and rosemary add lovely flavor to this dish (fresh or dried). You can swap in herbs like sage, parsley, fennel, and mustard seeds as well.

Sauce: Butter and cream add richness while broth adds both salt and flavor. Feel free to whisk in extra herbs if you’d like.

Variations

Use this recipe for other cuts of pork or other meats, such as pork chops, turkey, or chicken cutlets, (adjusting the cook time for each accordingly).
Give the sauce other flavors by adding different spices or seasonings. Swirl in some Dijon mustard for a bit of zest.

garlic and butter with seasonings in the pan to make Pork Steak

How to Make Pork Steak

Pork steaks are an easy weeknight dinner that’s ready in minutes!

Sear seasoned steaks in a skillet, then transfer to a pan and oven roast. (Recipe below.).
In the same skillet, make the sauce with garlic, butter, chicken broth, and cream.
Simmer the sauce until slightly thickened.
Spoon sauce over pork steaks and serve.

How to Store Leftovers

Keep leftover pork steaks in a covered container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Chop up leftovers and add them to a stir fry or a hearty stew.

More Ways to Cook Pork Steaks

Did your family love this Pork Steak recipe? Leave a rating and a comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Pork Steak

Rosemary and thyme seasoned pork steaks are cooked until tender and smothered in a garlic cream sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°F.
Season the pork steaks with salt, pepper, and herbs on both sides.
Heat a large cast iron (or oven proof) skillet over over medium-high heat for 2 to 3 minutes.
Add the olive oil and heat until smoking. Add the pork and cook 2 to 3 minutes per side or until golden brown.
Place the pan in the oven and cook for 5 to 7 minutes or until pork reaches an internal temperature of 145°F.
Transfer the pork to a plate to rest.
While the pork is resting, place the skillet on the stovetop over medium heat. (Be careful, the handle will be hot.) Add the butter to melt. Add minced garlic and cook for 1 minute, or until fragrant.
Turn the heat to medium-high and add the broth, scrape up any brown bits. Whisk in the cream and simmer for 3 to 4 minutes uncovered or until slightly thickened.
Spoon the sauce over the steaks and serve.

Preheat the cast-iron skillet before adding the steaks to quickly sear the outside.
Before making the sauce, if the skillet is still very hot from the oven, you might need to allow it to cool a little so the butter will not burn.
Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Main Course, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.