Season the pork steaks with salt and pepper. Dredge in flour; shake off the excess.
Heat the butter and cooking oil in a pan.
Cook the onion rings, separating them, just until they start to soften. Remove with a slotted spoon (or kitchen tongs) and set aside.
Pan fry the pork steaks in the hot butter and oil just until a light crust forms on the surface. You are are not cooking them through at this point but just searing them.
Depending on the size of your pork steaks, you may have to do this in two to three batches so as not to overcrowd the pan. And, also depending on the size of your pork steaks, you may need to add more butter and oil between batches.
Arrange the pork steaks in a baking dish slightly overlapping one another.
Make the sauce. To the remaining oil in the pan, add the 1/4 cup of butter and allow to melt. Add the flour, all at once and mix, to make a roux.
Add the raisins and pour in the juice in a slow thin stream, stirring as you pour. Cook until thickened. Season with salt, pepper and sugar, if using.
Scatter the onion rings over the pork steaks. Pour in the sauce. Cover the baking dish with foil. Bake in a preheated 375F oven for one hour to one hour and a half, depending on the thickness and size of your pork steaks.
To serve, place a pork steak on a plate of rice. Pour the sauce over it. Top with onion rings.
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