Oven Baked Pork Shoulder Steak
Tender pork shoulder steaks, seared and baked with mushrooms and onions in one pan. A simple, protein-forward weeknight dinner.
Servings: 4
Ingredients
- 4 pork shoulder steaks about 6 oz each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder optional
- 1/2 teaspoon fresh thyme optional
- 1 tablespoon olive oil
- 1/2 cup sliced onion
- 1 1/2 cups sliced white mushrooms
- 1/3 cup red wine or stock/water
Instructions
- Preheat oven to 350°F (175°C).
- Season pork steaks with salt, pepper, paprika, and garlic powder.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear pork 2 minutes per side until browned. Remove and set aside.
- In the same skillet, sauté mushrooms and onions for 2–3 minutes.
- Deglaze with wine or stock.
- Return pork to skillet. Sprinkle with thyme. Cover loosely with foil.
- Bake for 20–25 minutes, until internal temperature reaches 145°F.
- Rest 5 minutes before serving.
Video
Notes
- Pork shoulder steaks are naturally marbled and may remain slightly pink inside even when fully cooked. Use a thermometer and cook to 145°F (63°C) minimum internal temperature.
- Do not skip browning on the stovetop. This builds flavor and helps seal in juices before baking.
- If your steaks are thicker than 1 inch, increase oven time by 5-8 minutes.
- For extra sauce, add 2-3 tablespoons additional stock or wine before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently in a covered pan.
- For thicker steaks (1–1.5 inches), bake 5–10 minutes longer and always check internal temperature.
Nutrition
Calories: 235kcal | Carbohydrates: 3g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 360mg | Potassium: 687mg | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2.2mg | Calcium: 11mg | Iron: 1mg
