Pork Cube Steak with Onion Gravy

This is a picture of the crisped Pork Cube Steaks before the gravy simmer.

There are 5 simple steps to this flavorful, heritage pork dish
1.     Dry Brine the cube steak
2.     Coat and Crisp
3.     Caramelize the Onions
4.     Make the gravy
5.     Simmer gravy, onions and steaks

Ingredients for 4 Pork Cube Steaks with onion gravy
2 packages of Sweet Mercy Farms Heritage Pork Cube Steaks ( 2 steaks per package)
4 tsp sea or kosher salt for the dry brine
4 TBS of SMF Cube Steak Seasoning
1/2 cup flour (if not using the SMF Seasoning, season the flour with salt and pepper)
2 - 3 TBS SMF Rendered Lard
1 white onion
1 cup chicken stock
1 cup beef stock
1 tsp onion powder
1 clove garlic, crushed
3 TBS corn starch

Dry Brine the Cube Steak
Rub 1/2 tsp of sea or kosher salt per side while bringing the cube steaks to room temperature
Leave brine for 30-45 minutes. Rinse completely

Coat and Crisp
Add 4 TBS of the Sweet Mercy Spice mix for Cube Steaks to 1/2 cup flour and mix well
Dredge the steaks in the flour and spice mixture
Heat 1 heaping TBS rendered lard in cast iron skillet to medium heat
Crisp the steaks 3 – 5 minutes per side

Caramelize the onions
Remove the steaks from the skillet and set aside.
Add 1 TBS rendered lard to the cast iron skillet
Slice 1 onion in 1/4 inch rings
Sauté the onions until caramelized, about 25 minutes

Make the gravy
Quickly sauté 1 clove garlic in skillet, add
1 cup chicken stock
1 cup beef stock
1 tsp onion powder
Mix well
Combine 3 TBS corn starch in 1/4 cup water, add to skillet while stirring
Heat over medium until bubbly

Simmer
Return the steaks to the skillet, reduce the heat to medium low and simmer the gravy, onions and steaks until the steaks are tender. About 30 – 40 minutes.
Serve over mashed potatoes, rice or buttered egg noodles.

Enjoy!