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Top down view of braised pork steaks with onion in large shallow pan.
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Braised Pork Shoulder Steaks (Polish Style)

These braised pork steaks are slowly cooked in the oven until tender, juicy and delicious. Made with simple ingredients this Polish-inspired pork shoulder steak recipe is easy, inexpensive and, in my view, one of the best ways of serving pork.
Course Dinner
Cuisine Polish
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 273kcal
Author Monika Dabrowski

Ingredients

  • 4 pork shoulder steaks approx. 1½lb
  • 1 tablespoon oil vegetable or olive
  • 3 small/medium onions cut into wedges or thick slices
  • 3 garlic cloves halved or roughly chopped
  • 1 bay leaf
  • 2 allspice berries or a pinch of ground allspice
  • 1½ teaspoons dried herbs herbes de Provence or similar
  • ⅔ teaspoon paprika sweet or hot
  • 2-3 teaspoons Dijon-style mustard add to taste
  • 1 teaspoon soy sauce
  • ⅔ teaspoon honey *optional
  • 1 tablespoon all-purpose/plain flour
  • 1¼ cups stock any
  • fine sea salt to taste and lots of freshly ground pepper
US Customary - Metric

Instructions

  • Preheat the oven to 325 F/170 C/150 fan/gas mark 3.
  • Season steaks: Season the steaks on both sides with a little salt, lots of pepper, paprika and dried herbs.
  • Brown meat: Heat the oil then add the bay leaf, allspice berries and the steaks and cook over a medium heat for 2-3 minutes on each side or until the meat is nicely browned.
  • Braise: Add the onions, garlic and about half of the stock then cover, place in the centre of the oven and cook for 1 hour. Remove from the oven.
  • Thicken sauce: In a bowl combine the flour with the soy sauce, mustard and honey (if using) and whisk in a small amount of the remaining cold stock until smooth. Add the rest of the stock then pour this mixture over the steaks and sauce making sure it’s distributed evenly. Cover and return to the oven for another 30-40 minutes, until the meat is tender.
  • Serve: Remove from the oven, adjust the seasoning if needed and enjoy!

Notes

    • Pat the meat dry before seasoning.
    • *I like to add a little honey for a hint of sweetness, but this ingredient can be optional.
    • Leftover braised pork steaks can be refrigerated for up to 4 days.
    • The sauce will thicken as it cools, but you can add a small amount of stock to loosen the consistency (when reheating the dish).
    • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 10g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 496mg | Potassium: 791mg | Fiber: 2g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg