Smothered Pork Steaks
 

Browned well, building gravy up and cooking onions down...

Gravy time !!! Season well with lotsa cracked pepper ...

Steaks back in for a while, time for a beverage or two before making some rice :D

Cover up, heat down ....

Fixing to throw a few on the pit at work, looks awesome....

Hydro, just out of curiosity, why do you take out the meat to brown your onions?

Just have allot more room to work with, plus your meat gets some rest time ... I am adding flour/oil at this point plus scraping all the goodness off of the bottom of the pan left over from browning... Once I get the gravy "right" and tasting good it all goes back together, covered up and heat lowered...

I guided at duck camps all of my early years and this is how the camp cooks taught me to do it (thank you Jimmy Broussard, RIP), all that's lacking is a black pot and a generator running in the background :D ...

Hydro

Man that looks good!

I hear ya. I've tried it both ways, browning meat and onions together and separate and never really noticed any difference. Just wondering. Looks very good by the way.

Finished product... Very happy :D