The Smothered Pork Butt Steaks with Beer-Braised Collard Greens is a quintessential Southern comfort food dish that combines rich, savory flavors with hearty textures. This dish showcases the art of slow cooking, where tender pork butt steaks are smothered in a luscious gravy and served atop savory, beer-braised collard greens. It’s a recipe perfect for anyone looking to enjoy a hearty dinner full of Southern charm.
The Smothered Pork Butt Steaks: Southern Comfort Food
At the heart of this dish are the smothered pork steaks. Pork butt, a cut known for its marbling and flavor, becomes incredibly tender when cooked properly. The preparation begins with seasoning the pork butt steaks with salt and ground black pepper, followed by a quick sear in a hot skillet with extra virgin olive oil. This initial step creates a beautiful golden crust, locking in the juices and enhancing the pork flavor.
Once the pork is browned, it’s set aside while the same skillet is used to create a rich, savory gravy. Thinly sliced onions are sautéed until they caramelize, releasing their natural sweetness, complemented by minced garlic. A roux is made by gradually whisking in flour, which thickens the gravy. Then, chicken broth, heavy cream, Worcestershire sauce, soy sauce, and white wine vinegar are added. This combination creates a creamy, tangy, and intensely flavorful gravy—perfect for smothering the pork steaks.
The pork steaks are then returned to the skillet and gently simmered in the gravy until fully cooked and tender. This smothering process allows the pork to absorb the flavors of the sauce, resulting in a rich and comforting dish.
The Beer-Braised Collard Greens: A Perfect Sidekick
The beer-braised collard greens are the perfect companion to the smothered pork steaks. Collard greens are a staple in Southern cuisine, and in this recipe, they are elevated with the addition of beer, which adds a subtle depth of flavor. The greens are first sautéed with finely chopped onions and minced garlic, creating a flavorful base. They are then braised in a mixture of beer, apple cider vinegar, and brown sugar, which adds a balance of bitterness, sweetness, and acidity.
As the collard greens braise, they become tender yet maintain their structure, absorbing the rich flavors of the braising liquid. Seasoned with salt, ground black pepper, and a touch of red pepper flakes, these greens offer a savory, slightly sweet, and tangy flavor profile that pairs beautifully with the rich gravy of the pork steaks.
For a beautiful and appetizing presentation, the smothered pork butt steaks are plated on top of the beer-braised collard greens. This creates a visually appealing dish and allows the gravy from the pork to meld with the greens, enhancing the overall flavor. The dish is then garnished with freshly chopped parsley, adding a pop of color and a hint of freshness.
In every bite, the Smothered Pork Butt Steaks with Beer-Braised Collard Greens deliver a satisfying blend of flavors and textures, making it a hearty dinner for any occasion. Whether you’re looking for a comforting meal on a cold night or a dish that embodies the essence of Southern cooking, this recipe is sure to impress with its rich, savory taste and classic appeal.
Smothered Pork Butt Steaks with Beer-Braised Collard Greens
4
servings30
minutes1
hour30
minutes2
hoursSmothered Pork Butt Steaks with Beer-Braised Collard Greens is a hearty Southern dish featuring tender pork steaks simmered in a rich, creamy gravy and served atop savory, beer-infused collard greens.
Ingredients
- For the Smothered Pork Butt Steak
4 pork butt steaks
1 large onion, thinly sliced
4 cloves of garlic, minced
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
to taste, salt and ground black pepper
for garnish, freshly chopped parsley
- For the Beer-Braised Collard Greens
1 bunch of collard greens, stems removed and chopped
1 tablespoon extra virgin olive oil
12 ounces beer
1 small onion, finely chopped
3 cloves of garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes
to taste, salt and ground black pepper
Directions
- Prepare the Beer-Braised Collard Greens
- Sauté the Onion and Garlic:
Heat the extra virgin olive oil over medium heat in a large pot or Dutch oven. Add the finely chopped onion and sauté until softened 2-3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. - Add Collard Greens:
Add the chopped collard greens to the pot, stirring to coat them in the onion and garlic mixture. Cook for 2-3 minutes until the greens begin to wilt. - Braise:
Pour in the beer, followed by the apple cider vinegar and brown sugar, stirring until well combined. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 45 minutes, stirring occasionally, until the collard greens are tender. - Season:
Once the greens are tender, season with salt, ground black pepper, and red pepper flakes to taste. - Prepare the Smothered Pork Butt Steaks
- Brown the Steaks:
Season the pork butt steaks with salt and ground black pepper on both sides. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the pork butt steaks to the skillet, and brown them on both sides, 3-4 minutes per side. Remove the steaks from the skillet and set them aside. - Sauté the Aromatics:
Add the unsalted butter to the skillet along with the thinly sliced onion. Cook until softened and caramelized, 6-8 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. - Make the Gravy:
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook the flour mixture for 1-2 minutes, being careful not to let it burn. Gradually whisk in the chicken broth until the mixture is free of lumps. Bring the mixture to a simmer and cook for 3-5 minutes, allowing it to thicken slightly. Stir in the heavy cream, Worcestershire sauce, soy sauce, and white wine vinegar. Simmer the gravy for another 2-3 minutes. - Smother the Pork:
Return the browned pork butt steaks to the skillet, spooning some of the gravy over the top. Reduce the heat to low, cover, and simmer for 45 minutes until the pork is tender and fully cooked. - Serve
- Plate and Serve:
Place a generous portion of the beer-braised collard greens on the plate as the base. Place the smothered pork butt steaks on top of the collard greens. Generously spoon the gravy over the pork butt steaks and greens. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- Brining the Pork Butt Steaks: For extra tenderness and flavor, consider brining the pork butt steaks before cooking. Combine equal parts water, salt, and sugar, and soak the steaks for at least 1-2 hours or overnight in the refrigerator.
To elevate your Southern comfort meal, consider serving Garlic Parsley Steak Fries or Fried Green Tomatoes with Chipotle Honey Mustard Sauce alongside the Smothered Pork Butt Steaks with Beer-Braised Collard Greens.
The Garlic Parsley Steak Fries bring a crispy, savory element to the table. The fresh parsley and garlic add a burst of flavor that pairs beautifully with the rich, creamy gravy of the smothered pork. These fries are easy to prepare and offer a satisfying crunch that contrasts nicely with the tender pork and braised greens.
For a Southern classic with a twist, Fried Green Tomatoes with Chipotle Honey Mustard Sauce add a tangy and slightly spicy kick to your meal. The crispy coating on the tomatoes provides a delightful texture, while the chipotle honey mustard sauce offers a perfect balance of sweet heat. This dish complements the pork’s savory flavors and adds a unique and flavorful dimension to your dinner table.
Together, these side dishes create a well-rounded, satisfying meal that showcases the best of Southern cuisine, making every bite a memorable experience.