Braised Pork Steak with Onions (Oven)

Braised Pork Steak with Onions (Oven)

How to braise pork steak to tender perfection, with onions for sweetness and savory aromas.In this simple recipe slow cooking in moist heat creates a dish so comforting that it can easily become a family favorite. No knives needed - the pork shoulder falls apart under the pressure of a fork.

5 from 10 votes

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Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings:

Calories: 325kcal

Author: Milena Perrine

Ingredients

4 pork steaks just over 1 inch thick and about 6 oz each
salt & pepper for seasoning*
1 tablespoon olive oil
3 onions** sliced
1 tablespoon tomato paste heaping
1 tablespoon chipotles in Adobo sauce***
12 oz stout ale or porter or brown ale****
1 cup stock pork or beef
1 tablespoon dark brown sugar
2 teaspoon cumin ground
5-6 sprigs fresh thyme or 1 teaspoon dried

Instructions

Heat the oven to 300 F. Trim any excess fat from the periphery of the steaks (optional) and season them liberally with salt and pepper.
Heat a braiser over medium-high (or a skillet if you will be braising in a roasting pan), add the olive oil and sear the seasoned pork shoulder steaks on each side, working in batches of 2. Set aside, lower the heat to medium.
Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and chipotle in Adobo and stir them into the onions. Cook about 1 minute. Deglaze with the stout (or stock or wine) and be sure to scrape all the brown bits from the bottom of the braiser/skillet. Allow the stout to reduce by half.
Add the brown sugar, cumin, thyme and the stock. Stir to combine, place the pork steaks on top and cover with the braiser lid (or transfer everything to a roasting pan, place the steaks on top and tightly cover with 2 layers of foil so no moisture escapes). Place in oven and braise for 1.5 hours.
After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough to your liking, braise uncovered for an additional 10-15 minutes for an appetizing finish. If not tender enough, cover and braise a bit longer until satisfied (add a bit of water if liquid is really low).
Serve garnished with a bit of finely chopped parsley of fresh picked thyme leaves.
Before serving if there is too much fat rendered by the pork shoulder, skim it with a spoon.

Video

Notes

* to taste, but season liberally for best results

** yellow, red, white/sweet onions all work great

*** you can use just the sauce for less heat and smokiness or, alternatively, you can add a bit more if you are seeking more pronounced flavors

****you can substitute with stock or red wine (if red wine use 1 cup only and consider skipping the tomato paste to avoid too much acidity)

For other delicious flavor variations of the recipe read the last section of the post, above this card.

Nutrition