Total Time
1hr 20mins
Prep 5 mins
Cook 1 hr 15 mins

This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.

Ingredients Nutrition


  1. Season both sides of pork steaks with salt, pepper and garlic powder to taste.
  2. Spray electric fry pan or very large skillet with cooking spray.
  3. Heat to 375 degrees.
  4. Brown both sides of steak.
  5. When meat has been browned and starts to stick a bit, add two cups water.
  6. Cover.
  7. Cook for 15 minutes.
  8. Turn.
  9. Add water as it slowly cooks down.
  10. Always scraping up browned bits.
  11. Cook another 15 minutes, turning if necessary.
  12. Cover all the meat with onions.
  13. Add water again to keep level at 1/2 inch or so.
  14. Cook 15 minutes, turn meat, poke onions into liquid.
  15. Add more water if necessary.
  16. Keep cooking until onions are cooked all the way down, almost carmelized.
  17. Let liquid cook almost all the way down, again.
  18. Add just a cup of water.
  19. Scrap all bits and remove from pan.
  20. Serve with onions and juice on top.


Most Helpful

I took some liberties with this recipe, but I was very pleased with the outcome. I used 2 pork steaks and 2 big Maui onions. Instead of the water, I used 2 cups of homemade chicken stock, and added a handful of peeled garlic cloves and a couple of sprigs of fresh thyme. The garlic got very soft by the end of the cooking time, and at the end of cooking, I mashed it into the sauce. There was a lot of liquid left in the pan after the 1 1/2 of simmering, so I took the pork out, raised the heat to high, and let the liquid reduce until I had a rich, thick sauce. This is a definite make again! Thanks for posting!

IngridH January 09, 2010

I try to avoid processed foods, and was so happy to find your recipe that didn't include canned soup and instant onion soup mix. As a big plus, it came out wonderful! I'm giving 4 stars because I augmented the original recipe, following the advice of IngridH using homemade chicken stock and added garlic and thyme. The pork was tender and delicious, the gravy (with just a touch of sour cream added) was smooth and very flavorful. This one will be a keeper, for sure!

SDB June 09, 2010

This was a LOT of work... not constant... but I really couldn't leave the kitchen while it was cooking. But, it was worth it! Amazingly good flavor. I used an electrick skillet, 4 pork steaks and 3 ginormous vidalia onions that I picked up at the public market. I was thinking that was a lot of onions, but they cooked down to almost nothing. I added a little more water at the end and really scraped up the pan to get all the brown bits of yummy up. DH poured that over some potatoes. The pork was gone at the end of dinner but I saved what was left of the onions and put those over some leftover chicken for lunch today... delish! I think going forward, this will be a weekend meal; however, since we didn't eat until almost 8:00. It took about 1 hour and 20 minutes total. Meat was tender and juicy... didn't quite fall off the bone, but we were starving and couldn't wait another minute to let it cook further. This recipe was also diet friendly as there was no added fat! Thanks!

GSCook August 05, 2009

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