- 1.5lb organic Pork Steaks (I had 2- .75lb steaks)
- 2 Tbsp Onion Powder
- 1 Tbsp Paprika
- 1 Tbsp Mustard Powder
- 1/4 tsp Salt
- 4 oz White Mushrooms
- 1/2Tbsp+3 Tbsp Grass Fed Butter
- 1 C Chicken Stock or White Wine
In a small bowl, combine onion powder, paprika, mustard powder and salt.
Liberally sprinkle the seasoning on both sides of the pork steaks.
Heat 1/2 Tbsp butter in a large cast iron skillet.
When the skillet is very hot, sear the pork steaks for 3 minutes on the first side and 2 minutes on the second side.
You may need to do this in 2 batches so as not to overcrowd the pan and decrease the temperature.
While the steaks are cooking wash and slice the mushrooms.
After the pork steaks are seared on both sides, removed them both from the skillet and add remaining butter to the pan.
Once melted add chopped mushrooms and allow them to fry for 3-5 minutes when the pan begins to look dry.
Add in chicken stock or white wine and scrape the bottom of the skillet with a spatula to make sure all the yummy bits from the bottom come off.
Add pork steaks back into the pan and nest it down into the sauce.
Turn down the heat to medium and cook for an additional 7-10 minutes (depends on the thickness) or to your desired degree of done (145 degree internal temperature is safe to consume, which can still be a bit pink). The sauce will be nicely reduced. Plate and enjoy!