Every other Friday, when my husband walked in with his paycheck folded in his shirt pocket, he’d set it on the counter, kiss my cheek, and say, “How about those onion pork steaks tonight?” It became our little payday ritual. This is the kind of simple, stick-to-your-ribs Midwestern supper that looks like you fussed all afternoon, but really it’s just pork, onions, and a little seasoning doing their slow magic in the oven. The onions melt down into soft, golden-brown ribbons that bathe the pork in flavor, and that worn old baking pan comes out of the oven smelling like home and hard work rewarded.
These pork steaks are wonderful with creamy mashed potatoes or buttered egg noodles to catch all those sweet onion juices. A simple side of canned green beans simmered with a bit of bacon or a pan of skillet-fried corn fits right in with the old-fashioned feel. If you like bread on the table, serve with warm dinner rolls or thick slices of white sandwich bread for sopping up the onions and drippings. A crisp lettuce salad with ranch dressing adds a bit of freshness to round out the plate.
Oven Baked 3-Ingredient Onion Smothered Pork SteaksServings: 4
Ingredients
4 bone-in pork shoulder steaks (about 2 1/2 to 3 pounds total, 3/4- to 1-inch thick)
3 large yellow onions, peeled and thinly sliced into half-moons
2 teaspoons seasoned salt (such as Lawry’s or your favorite brand)
Directions
Preheat your oven to 325°F (165°C). Pull out a well-loved metal baking pan or roasting pan large enough to hold the pork steaks in a single layer. No need to grease it; the pork will provide enough fat as it cooks.
Lay the pork steaks in the pan in a single layer, overlapping just slightly if you have to. Sprinkle the seasoned salt evenly over both sides of the meat, turning the steaks once or twice with your hands to coat them well.
Scatter the sliced onions all over the top of the pork steaks, making sure every piece of meat is covered with a good blanket of onions. Tuck some onion slices down around the sides of the steaks and into any gaps so they can cook in the juices.
Cover the pan tightly with heavy-duty aluminum foil, crimping the edges well so the steam stays trapped inside. This is what keeps the pork tender and helps those onions soften down into silky strands.
Bake the covered pan at 325°F for 1 1/2 hours without disturbing it. During this time the pork will release juices, and the onions will begin to soften and turn pale golden.
After 1 1/2 hours, carefully remove the foil—watch for the steam—and give the onions a gentle stir on top, spooning some of the juices over any spots that look dry. Spread the onions back out over the pork in an even layer.
Return the pan to the oven, uncovered, and continue baking for another 45 minutes to 1 hour, or until the pork is very tender and the onions are deeply caramelized in spots, a rich golden brown around the edges. The juices should be bubbling and slightly thickened, and the pork should pull apart easily with a fork.
Let the pork steaks rest in the pan for about 5 to 10 minutes after you take them out of the oven. Spoon the soft caramelized onions and pan juices generously over each steak when serving, just like we did on those old payday nights.
Variations & Tips
If you like a little extra richness, dot 2 tablespoons of butter over the top of the onions before covering the pan, or drizzle a tablespoon of vegetable oil over the pork steaks before seasoning. For a touch of sweetness that speeds up the browning, you can sprinkle 1 to 2 teaspoons of sugar over the onions before baking, though it’s not necessary if you let them go long and slow. A pinch of black pepper or garlic powder can be added along with the seasoned salt without changing the spirit of the three-ingredient recipe. If your pork steaks are very thick (over 1 inch), plan on adding an extra 15 to 20 minutes of covered baking time before uncovering. On busy days, you can assemble the pan in the morning, cover, and refrigerate; pull it out while the oven preheats and add about 10 extra minutes to the first covered bake. Leftovers reheat beautifully, especially in a covered skillet over low heat with a spoonful of water to loosen the onions and juices.
