Pork Steaks in Natural Gravy

Make a few shallow cuts along the edges of the pork steaks (so they don't curl while cooking) and gently pound them with a meat tenderizer to achieve an even thickness.

Season the steaks on both sides with salt and ground black pepper, then lightly coat each one in plain flour. Shake off any excess flour well.

Heat olive oil in a large deep pan over medium-high heat. Cook the steaks for 2 to 3 minutes on each side until nicely browned and crispy on the outside. Transfer the seared steaks to a plate and cover them.

Add butter to the same pan and toss in the finely chopped onion. Stirring constantly, sauté for about 8 to 10 minutes until it completely softens and nicely caramelizes.

Add the chopped garlic and mustard to the onion and sauté everything together for 1 more minute, until the garlic becomes fragrant.

Pour the warm beef stock into the pan and gently scrape up the tasty browned bits from the bottom of the pan with a wooden spoon. Add the bay leaf.

Return the seared steaks to the gravy along with any juices that have collected on the plate. Cover the pan, reduce to a simmer, and slowly braise the meat for 20 to 25 minutes, until it becomes completely tender and the gravy turns silky and thick.

Before serving, remove the bay leaf from the gravy, generously sprinkle the meat with freshly chopped parsley, and serve warm with your favorite side dish (mashed potatoes, rice, or pasta).