Best Skillet Pork Steaks With Vegetables Recipes

Pork Steak W/Roasted Potatoes and Carrots image

Provided by Jill L. Margaritta

Categories < 4 Hours

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork steaks, about 1/2 to 1 inch thick
1/2 medium onion, sliced in 1 inch pieces
1 1/2 celery ribs, cut into 1 inch pieces
1 cup water
1 1/2 chicken bouillon cubes, crushed
salt
pepper
garlic powder
Lawry's Seasoned Salt
6 medium potatoes, peeled
4 carrots, peeled and cut in half
2 packages dry pork gravy mix

Steps:

Cut off most of the excessive fat on the edge of the pork steaks.
Season both sides of the pork steak with salt, pepper, garlic powder and Lawry's Seasoning Salt.
Melt 1tbs butter in a fry pan.
Over medium to medium high heat, brown both sides of the pork steaks.
About 3 minutes on each side.
Grease a large roaster.
Put the onion and celery on the bottom of the roaser.
Sprinkle the chicken boullion on the bottom of the roaster.
Add the water.
Put the pork steaks in a single layer on top of the onions and the celery.
Put the carrots along the edges of the pan.
Put the potaoes in also.
Salt and pepper the potatoes.
Bake in a 300 degree oven for 2 1/2 hours; covered.
After an hour use a baster to get some juice from the bottom of the pan. Squeeze some of this juice over the potatoes and carrots.
I like to do this every hour.
It gives the potatoes and carrots some of that extra great flavor from the pan drippings.
Do the following for the gravy.
At the end of the 2 1/2 hours, pour about a 1/4 cup of the drippings from the roaster in a saucepan. Add the dry gravy mix and 2 cups of water. Season with salt and pepper. Bring to a boil, mixing often. Stir until thckened.
Serve and enjoy!

Nutrition Facts : Calories 433.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 66.8, Sodium 405.6, Carbohydrate 63.8, Fiber 9.2, Sugar 6.4, Protein 28.9

Pork Steaks with Peppers image

Provided by Dreamgoddess

Categories Pork

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons green olives or 2 tablespoons vegetable oil
1 1/2 lbs pork blade steaks, Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of
1 pepper (3 Total;There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers)
1 clove garlic, finely chopped
1 medium tomatoes, Coarsely Chopped
1 envelope onion soup mix
1 cup water
1/2 teaspoon thyme leaves
1/8 teaspoon pepper

Steps:

In large skillet, heat oil and brown steaks over medium-high heat.
Remove steaks.
Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender.
Stir in tomato, then onion soup mix blended with water, thyme and pepper.
Bring to a boil.
Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.

Skillet Pork Steaks with Vegetables image

Provided by Rose Mary Mogan @cookinginillinois

Categories Pork

Number Of Ingredients 12

6-8 - lean boneless pork steaks
8 ounce(s) sliced canned mushrooms
1 large green bell pepper chopped
6-8 - mini peppers chopped assorted colors
1 large onion, sliced
10 ounce(s) carrots, shredded
1/2 cup(s) all purpoe flour
2 tablespoon(s) canola or olive oil, more if needed
1 1/2-2 tablespoon(s) steak seasoning or spices of choice
2 can(s) cream chicke soup undiluted
1 can(s) cream of mushroom soup
3 medium jalapeno peppers, seed & chopped

Steps:

The main ingredient to this great recipe is Boneless Lean Pork Steaks seasoned just right.
These are the main vegetables for this dish.
Combine spices with flour, & season steaks liberally on both sides. I used my own personal spice blend plus extra granulated garlic & onion with Paprika for browning.
Add oil to a large skillet, and heat over medium high heat, then add the seasoned steaks, and cook until browned the turning to other side, and remove from skillet to a large platter, and repeat until all the steaks are browned. NOTE: STEAKS NEED NOT BE FULLY COOKED AT THIS POINT, JUST BROWNED FOR THEY WILL CONTINUE TO COOK WHEN VEGGIES ARE ADDED.
Return steaks to skillet, then add in all of the chopped veggies and canned sliced mushrooms.
Top the vegetables with the undiluted cans of soup. My husband marveled at how the flavors of this dish came together, and loved all of the vegetables.
Cover with a tight fitting lid. Reduce the heat to very low, and allow steaks to continue cooking, stirring occasionally to prevent steaks from sticking to bottom of skillet. Cook at least 45 minutes to an hour, or as desired to assure steaks are tender. Serve over cooked rice, noodles or potatoes.