Smothered Pork and Mushrooms
Makes 4 Servings
Ingredients
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (2.5-pound) package pork shoulder steaks
- 3 tablespoons olive oil, divided
- 1 (8-ounce) package sliced baby portobello mushrooms
- 1½ cups pearl onions, peeled and halved
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon tomato paste
- ½ cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- Hot cooked rice, to serve
Instructions
- Preheat oven to 350°.
- Sprinkle salt and pepper on both sides of steaks.
- In a 12-inch enamel-coated braiser or skillet, heat 1 tablespoon oil over medium heat. Add steaks, and cook until browned, 4 to 5 minutes per side. Remove from skillet.
- In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add mushrooms, onion, and garlic, and cook, stirring occasionally, until mushrooms are browned, 6 to 7 minutes. Return steaks to skillet.
- In a small bowl, whisk together broth and tomato paste. Pour mixture over steaks. Cover with lid or foil.
- Bake until tender, about 1 hour. Remove steaks from skillet.
- In another small bowl, whisk together cream and flour. Add to skillet. Cook over medium heat, stirring frequently, until bubbly and thickened, 8 to 10 minutes. Add thyme and steaks. Serve over rice.
