Pork Shoulder and Pan Gravy Skillet

Servings: 4
Calories: 400.1kcal/1673.9kJ (per serving)
Fat: 30.6g (per serving)
Carbs: 0.9g (per serving)
Protein: 28.7g (per serving)

About

This simple weeknight skillet dinner requires no added salt because the pork and gravy offers just the right amount of salty flavor. A rich pan gravy balances out the flavors. This is a great fatty dish in general, but it is also great if you’ve been suffering from “keto flu” due to a cut in sodium intake.

Ingredients

3 slice – 6" long bacon
1 pound pork steak, shoulder, visible fat eaten
¼ teaspoon black pepper, ground
¼ teaspoon onion powder
¼ teaspoon garlic, powder
½ teaspoon, whole pieces sesame seeds
1 tablespoon unsalted butter
3 tablespoon heavy cream
⅛ teaspoon black pepper, ground

Instructions

Start by cooking strips of bacon to a crisp over your stove. Once done, transfer the bacon to a cutting board and chop into imperfect bacon bits once cooled. Leave this aside for later. Also, make sure to leave any fat in the pan.
Prepare the pork shoulder by cutting it into 4 steaks and removing any small bones, if necessary. Season the tops of the pork steaks with HALF of the seasonings (not including the pepper used for the pan gravy).
Place the pork steaks seasoned side down in the pan of bacon fat. Sprinkle the remaining seasoning over the bare sides of the pork steaks. Place a lid over the pan and cook the steaks on medium heat for about 4-5 minutes per side, flipping once.
Use a pair of tongs to transfer the cooked pork steaks to a clean surface to rest. Meanwhile, deglaze your pan over low heat by melting in the butter. With the heat on low, stir in the heavy cream and final amount of black pepper. Heat the cream sauce through until the fats have emulsified into a smooth gravy.
Return the pork steaks to the pan of gravy over low heat. You can place the lid over the steaks to help them reheat through quickly. Sprinkle the bacon bits over the top of the pork.
Enjoy hot! This skillet has been garnished with chopped parsley.