Pork Blade Steak with Garlic/Herb
photo by HisMonie
- Ready In:
- 1hr 10mins
- 4 pork blade steaks
- 4 -5 cloves garlic, minced
- 1 teaspoon caraway seed, crushed
- 1⁄2 teaspoon thyme
- salt and pepper
- 1 cup chicken stock
- 2 cups country style gravy
- mix spices with garlic and rub on both sides of steaks and let sit 1 hour or more.
- Brown in a small amout of olive oil in oven proof pan.
- Add chicken stock and cover with foil or lid Bake for 1 1/2 hours at 350 degrees.
- Top with thick peppery country gravy.
- Serve with mashed potatoes of rice and fresh veg.
Questions & Replies
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All I can say is MMmm Good - True comfort food. Lovely combination with the thyme, garlic & Caraway. I didn't crush the caraway seeds. Served with new nugget potatoes that I fork mashed in the gravy, Cob of corn sprinkld with Cajun spice mix (no butter) and steamed carrots. Lovely dinner thanks tamibic
"To cry for" delicious! It's fall-apart moist/tender, and full of flavor. I've made this several times now, using my cast iron skillet/lid . . wonderful! The peppered country gravy (I used McCormick's packaged) was great, but not necessary, IMO. I use one 14 oz. can chicken broth vs. one cup so that I can make gravy from the broth/drippings. This is sooo good, a regular around here now. Thanks for posting, tamibic!
I made this great dish tonight. I let it cook for the full 1 1/2 hours, but the broth cooked away. Next time I make this I'll add more broth to the baking pan. To save time, I used a packet of country-style gravy mix instead of making it from scratch. We really loved the taste of the gravy over the pork steaks, and my husband even poured some over his potatoes as well. I'll definitely make this many times again. Thanks for this recipe!
This was very good! I too, did not add the gravy (didn't have any and didn't want to make any), and I don't think it needed it. It was very tasty. My only problem (and this is not the recipe's fault, it's mine) was that I cut this recipe down to feed one, and after an hour my broth was cooked away. If you are going to cut it down I'd add more broth so it doesn't happen. I took them out after an hour and the pork was already pretty tender so I can imagine how great they'd be cooked the entire time, but I had to get it out of the oven since the broth was gone. Also, since the broth was gone, the bottom of my steak crisped up a bit, as did the bits on the bottom of the pan, but I removed the steak and put the pan back on the stove, added a bit more broth, scraped up the browned bits and it made a wonderful sauce to drizzle over. I will probably make this again - thanks for posting!
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