Learning to make gravy was one of the very first things I learned to do in the kitchen. I guess most of you would call it a quick roux. First you fry your meat in oil, remove from the pan, add flour and then liquid. It’s like making a sauce bechamel, only you brown the flour.
I guess this dish is called “smothered” because the meat is simmered in gravy after frying. My mother would do the same with chicken. Do not overcook the pork. If you are worried about a little pink, that will be gone after you cook it in the gravy.
Texas Smothered Pork Steaks
4-6 pork steaks
Salt and pepper
2 tbsp sunflower oil
2 tbsp flour
2 cups of chicken broth or water
1 onion, thinly sliced
Season the steaks with salt, pepper and garlic powder, then fry in the oil until just cooked. Set aside. Add the flour to the pan, stirring to brown. Add one cup of the broth to the pan and stir until smooth. Add the other cup, blending well. Add the onion, salt and pepper, bring to a boil then simmer for 15 minutes.
Add the pork to the pan, bring to a boil, cover and simmer for 20-30 minutes.
Wine suggestion: Bourgogne Epineuil