Pan-fry pork steak in butter until lightly browned then smother with condensed mushroom soup with melted butter stirred in. Uncomplicated and comforting, pork steak with mushroom sauce is ready to serve in under twenty minutes.
We had this for dinner when we were taking a break from all the Japanese food we were having at home. There were pork steaks in the freezer and although I was tempted to cook them a la bistek, I decided to use one of six cans of condensed mushroom soup that had been in the pantry for a while. It was a good opportunity too to update an old recipe.
Now, about substitutions.
Will pork chops work too?
Yes. So will pork cutlets. Any loin cut will do. Just don’t use a cut that takes a long time to cook to tenderness. Cooking time is rather short and if you use a cut that’s meant for stewing or braising, you’ll need to make more than a few adjustments to the recipe — more broth for a longer braising time, etcetera.
Is powdered mushroom soup okay to use?
Sure, but cooking time will be longer. Powdered soup needs to be simmered for at least ten minutes to remove any powdery sensation in the mouth. You add that to the cooking time for the pork and you’re doubling the total cooking time.
- Rub salt and pepper on both sides of the pork steaks.
- Over medium-high heat, melt four tablespoons butter in a thick-bottomed frying pan large enough to contain all four steaks in a single layer.
- Lay the pork steaks side by side in the hot butter and allow the undersides to sear for a minute or so. Flip to brown the opposite side.
- Pour in the bone broth and bring to the boil.
- Cover the pan and set the heat to medium-low.
- In a saucepan, heat the mushroom soup with the remaining butter. Stir to remove lumps.
- The pork steaks should be done by the time the bone broth has evaporated. Cook on both sides over medium-high heat in the residual butter to give the meat better texture and color.
- To serve, lay the pork steaks over rice smothered with the mushroom sauce. Optionally, sprinkle with snipped scallions or parsley.
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