Pork Steaks with Peppers & Tomato

This is a one-skillet weeknight pork supper that punches well above its prep time. Pork blade steaks get a hard sear in olive oil to lock in the meat juice, then come out of the pan while strips of red, green, and yellow bell pepper sweat in the rendered fat with garlic for 5 minutes.

The onion soup mix is the workhorse here. Mixed with a cup of water, it deglazes the pan, dissolves the browned bits left from searing, and instantly becomes a savory braising liquid. Half a teaspoon of dried thyme gives the sauce its herbal lift, and a single chopped fresh tomato adds the body.

Slide the steaks back into the simmering sauce and let them braise uncovered for 25 minutes. Cooking uncovered lets the sauce reduce and concentrate around the pork instead of going thin and watery.

Three colors of pepper isn’t a vanity choice. Red and yellow bring sweetness as they soften, while green keeps the dish savory and slightly bitter for balance.

Chef Tips

• Pat the pork dry before searing. Wet meat steams instead of browns.
• Don’t crowd the skillet. Sear in batches if your pan isn’t big enough.
• Stir the sauce occasionally so the bottom doesn’t scorch as it reduces.
• Serve over egg noodles, rice, or buttered mashed potatoes to catch all the sauce.

Variations

• Swap onion soup mix for a beefy onion or onion-mushroom packet for a deeper flavor.
• Add a splash of dry white wine when deglazing for extra brightness.
• Use boneless pork chops instead of blade steaks; reduce simmer time to 15 minutes since they’re leaner.