As I was creating this recipe it brought back memories of my childhood. Pork was a staple in our household because we raised hogs. Mama always made Smothered Pork Steaks or Chops using what ever ingredients she had at the time, using vegetables from our garden. They were so tasty & tender. I tried to recreate those memories in this dish. I believe I would have made mama proud. I served them over rice.
I elevated the colors with a variety of colored peppers for eye appeal. I used seeded Jalapeno Peppers. The steaks was a wonderful creation for me of what mama made for us when I was a kid.
The main ingredient to this great recipe is Boneless Lean Pork Steaks seasoned just right.
These are the main vegetables for this dish.
Combine spices with flour, & season steaks liberally on both sides. I used my own personal spice blend plus extra granulated garlic & onion with Paprika for browning.
Add oil to a large skillet, and heat over medium high heat, then add the seasoned steaks, and cook until browned the turning to other side, and remove from skillet to a large platter, and repeat until all the steaks are browned. NOTE: STEAKS NEED NOT BE FULLY COOKED AT THIS POINT, JUST BROWNED FOR THEY WILL CONTINUE TO COOK WHEN VEGGIES ARE ADDED.
Return steaks to skillet, then add in all of the chopped veggies and canned sliced mushrooms.
Top the vegetables with the undiluted cans of soup. My husband marveled at how the flavors of this dish came together, and loved all of the vegetables.
Cover with a tight fitting lid. Reduce the heat to very low, and allow steaks to continue cooking, stirring occasionally to prevent steaks from sticking to bottom of skillet. Cook at least 45 minutes to an hour, or as desired to assure steaks are tender. Serve over cooked rice, noodles or potatoes.