Pan Fried Pork Cube Steak With Herb Gravy Recipes
PAN FRIED PORK CUBE STEAK WITH HERB GRAVY
Provided by Beth Pierce
Number Of Ingredients 20
Steps:
- On shallow plate combine flour, bread crumbs, oregano, basil, and garlic powder. Salt & pepper cube steaks on both sides and dredge in the flour mixture. Add the olive oil and the butter over medium heat. Add the cube steaks and cook about 3-4 minutes on each side or until golden brown. Remove from pan and place in oven on warm.
- Using the same skillet on low heat add garlic. Cook for about one 30 seconds. Add 2 tablespoons sherry and cook until reduced by half. Add chicken broth, parsley, oregano and onion powder. Simmer for 5 minutes. Melt butter and whisk in flour creating a smooth paste called a roux. Using whisk slowly add roux to chicken broth mixture. Cook until thickened to gravy consistency. Add salt and freshly ground pepper to taste. Spoon over cube steaks and serve immediately.
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- Seasoning ... Add the flour, garlic and onion powder, cayenne, salt, and pepper to a small pie plate and mix to combine. Dredge the pork very lightly in the flour mixture, shaking off any extra.
- Pork ... I used my cast iron skillet for this, so I didn't need too much oil; but depending on your pan, you may need up to 1 tablespoon. Bring the pan up to medium high to high heat, add the oil, you want a nice coating on the bottom of the pan. Then add the pork steaks and saute on the first side until you get a nice sear (golden brown), then flip and cook another few minutes until golden brown once again.
- Add the shallots and chicken broth and turn the heat to medium low. Simmer for 20-30 minutes, uncovered until fork tender. I cooked mine in my cast iron on the grill and they took 20 minutes after I added the broth. Twenty (20) to 30 minutes should be a good approximate time.
- Finish and Serve ... Add the butter, fresh herbs, and serve. It would be fantastic over mashed potatoes, rice, or buttered noodles. ENJOY! It is a great rich, gravy based recipe, but a lot less fat then some.
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