Dig out those skillets because it's time to make this delicious pork shoulder blade steak! Smothered in gravy, these sauteed pork steaks cook in a cast iron skillet before we smother them in a creamy mushroom and onion gravy. This pan fried pork steak is a restaurant-quality dinner that you make right on your stovetop in this latest WHOLE LOTTA YUM recipe.
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This Pan Fried Pork Blade Steak is one of our favorites!
Pork shoulder blade steak is quickly becoming one of our favorite food items to create. Super versatile, pork steak adapts to cooking in almost any variety and is the perfect canvas for a variety of seasonings and flavors. Our pan fried pork steak recipe is no exception! We are searing in all the flavor with a cast iron skillet and then making a creamy mushroom and onion gravy that takes the classic fried pork chops with gravy and bumps it up several notches to rival any restaurant you can think of.
If you like our smothered pork shoulder blade steak recipe, then be sure to try our other pork shoulder steak recipes including baked BBQ pork steak and air fryer pork steak.
Don't forget to turn your smothered pork shoulder blade steak with creamy mushroom gravy into a complete dinner by serving your steaks alongside rice, cauliflower rice, steamed broccoli, boiled corn on the cob, or creamy slow cooker cabbage.
What is pork steak?
Pork steak, also known as a Boston butt or pork blade steak, is a popular cut of meat from the shoulder section of the pig that has a rich flavor and tender texture. Pork steak comes from the same cut of meat you’d use to make pulled pork Instant Pot Pulled Pork - Whole Lotta Yum, it’s just cut into slices like steak.
Why you'll love this Pork Shoulder Blade Steak Recipe
- A decadent dinner option, our pork shoulder blade steak with creamy mushroom and onion sauce is just what you need when dinner needs to be simple and savory.
- Pan frying your pork in a cast iron skillet helps to sear in all the flavor that pork shoulder steaks naturally have.
- Made with garlic, mushrooms, onions, and heavy whipping cream, the sauce for you smothered pork steak is rich and creamy.
- While it seems like our pork should blade recipe would tank you healthy lifestyle, we are making sure that you can stick to your healthy eating plan by making ingredient choices that comply with gluten-free, low-carb, and keto lifestyles, plus, including quick and easy swaps for Whole30 and paleo plans.
- The whole recipe uses basic kitchen ingredients!
Pork Shoulder Steak Ingredients
The ingredient list might be slightly longer than many of our pork shoulder steak recipes, but this gravy-smothered pork shoulder blade steak recipe is worth the extra effort.
- pork steak - boneless
- crimini mushrooms - sliced
- onion - thinly sliced
- garlic cloves - minced
- heavy whipping cream
- chicken broth
- salt & pepper
- avocado oil
- dried thyme
** Please see the recipe card at the bottom of the post for the exact quantities **
Pork Blade Steak Recipe variations
- While crimini mushrooms were used in the recipe, any type of mushrooms can be used such as white button mushrooms, shitake, oyster, portabella, or a mix of varieties
- Paleo - To make your pork shoulder blake steak recipe paelo, use coconut cream instead of heavy whipping cream.
- Whole30 - Make this creamy smothered pork steak recipe Whole30 compliant by using coconut cream in place of the heavy whipping cream.
How to cook Pork Steak
Pan fried pork steak with garlic mushroom gravy is a quick and easy one pan dish that is sure to be added to your dinner rotation! We are starting by seasoning and pan frying the pork steaks in a cast iron pan then we are going to cook the veggies in the same pan and make the creamy gravy to smother those pork steaks in.
1. Prep Ingredients
Slice, chop, and mince your onions, garlic, and mushrooms.
Sprinkle both sides of the pork steaks with salt and pepper. Heat the oil in a cast iron skillet on medium-high heat.
Sear the pork steak on both sides in the cast iron pan. This will take about 4 minutes on each side.
Remove the pork steaks from the stove and put them on a plate to set them aside. Cover with plate with foil to keep warm.
Reduce the heat to medium-low, add the sliced onions and mushrooms to the skillet and cook them for 4 minutes until they start to soften.
Add the garlic and cook it for 1-2 minutes until the garlic is fragrant.
Sprinkle the mushroom and onion mix with salt, pepper, and dried thyme and combine.
Add the chicken broth, turn up the heat to medium-high and bring it to a boil.
Once it starts to bubble, lower the heat to medium and cook it for 5 minutes until it starts to reduce.
Add the pork steaks and the heavy whipping cream to the pan and cook it for about 5 more minutes until the sauce has started to reduce and the pork steaks are cooked through to at least 145 F.
The sauce will continue to thicken upon standing.
Serve with your favorite sides and enjoy!
Pork Blade Steak tips
- We always let our meat sit out 20-30 minutes before cooking to start bringing it to room temperature. This helps the meat to cook more evenly. If you skipped this step the pork could take longer to cook.
- We always sear meat on the stove in a cast iron skillet, it does the best job of getting meat nice and browned.
- Be sure you pork steaks reach an internal temperature of 145F before serving.
- We cooked 2 pork steaks in the skillet, but 3 would fit..plus there's plenty of sauce for 3-4 pork steaks.
Pork Shoulder Steak FAQs
You can serve your pork shoulder blade steak with creamy mushroom gravy with any variety of sides including rice, cauliflower rice, garlic mashed potatoes, chef salad, and steamed broccoli.
Store any leftover pork shoulder steak in the fridge in a covered container and use it within 4 days.
Yes, pork blade steak and pork shoulder steak are the same as they both come from the same shoulder cut of pig. Often called pork butt or Boston butt, pork shoulder is most commonly used to make pulled pork.
Pork steak is sometimes referred to as a Boston butt, pork shoulder roast, or pork blade steak. The term "Boston butt" originates from colonial New England, where pork cuts were packed into barrels, also known as "butts." Despite the name, this cut of meat does not come from the rear of the pig.
No, pork steaks and pork chops are not the same. While both are cuts from a pig, they come from different parts of the animal. Pork steaks are cut from the shoulder, which contains more fat and connective tissue. Pork chops, on the other hand, are cut from the loin, which runs from the shoulder to the hip and is leaner and more tender.
Due to the higher fat content and connective tissue in pork steaks, pork butt or pork shoulder roast (the cut that pork steaks are cut from) are best when cooked slowly. However, when you slice the roast into pork steaks, they can also cook quickly and be served like you would a beef steak but they won’t be as tender. This can be done through braising, stewing, or slow grilling. Pork steaks taste delicious when served with a sauce like our recipe or with BBQ sauce too.
More Pork Steak Recipes
Looking for more pork recipes?
- Pork steaks in air fryer
- BBQ pork steak recipe in the oven
- Pork steak marinade
- What to serve with pork steaks
- How to cook pork steaks
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Made this today and it was awesome! I cut my steak into strips & used 3/4 of a can of cream of mushroom soup with some cashew milk mixed in instead of cream. My man loved it and asked if I had snuck out to a restaurant and bought it 🤣
I'm so glad you loved it, Brie! Your husband is hilarious!!!
Thank you! I'm making it again tonight!! 😁❤️😁