Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 Servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.

  • Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.

  • In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.

  • Bake in a preheated oven for 1 hour.

Nutrition Facts

685 calories; protein 35.7g; carbohydrates 15.8g; fat 52.9g; cholesterol 163mg; sodium 652.3mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2009
I give this recipe 5 stars with my changes. Most importantly, I wait to add the gravy (sour cream sauce) until serving. I served the gravy in a gravy boat and let everyone add their own. This way the pork steaks are not swimming in the gravy. I changed the gravy a bit by using 2 cans of soup - 1 cream of mushroom and 1 cream of chicken. I added extra mushrooms and a small chopped onion to the sauce. I chopped some of the mushrooms fine and left the rest bigger because I like the big chunks. I would also suggest crisping up the pork steaks in the broiler for a couple of minutes after baking and BEFORE adding any sauce. Yum, yum! Serve with mashed potatoes topped with the same gravy. (I added a picture!) Read More
(38)

Most helpful critical review

Rating: 3 stars
09/08/2007
It was ok. The sauce was very reminiscent of stroganoff. Would have been nice with sauteed onions. Went well with egg noodles. I didn't think the meal was spectacular but not bad. Read More
(12)
73 Ratings
  • 5 star values: 47
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/25/2009
I give this recipe 5 stars with my changes. Most importantly, I wait to add the gravy (sour cream sauce) until serving. I served the gravy in a gravy boat and let everyone add their own. This way the pork steaks are not swimming in the gravy. I changed the gravy a bit by using 2 cans of soup - 1 cream of mushroom and 1 cream of chicken. I added extra mushrooms and a small chopped onion to the sauce. I chopped some of the mushrooms fine and left the rest bigger because I like the big chunks. I would also suggest crisping up the pork steaks in the broiler for a couple of minutes after baking and BEFORE adding any sauce. Yum, yum! Serve with mashed potatoes topped with the same gravy. (I added a picture!) Read More
(38)
Rating: 5 stars
05/12/2005
Used boneless pork chops for this recipe and cream of chicken soup with herbs for more flavor. This was amazing. The meat was very tender and delicious. The sauce was great over white rice. Thanks for the post...definately will make again. Read More
(34)
Rating: 5 stars
11/12/2007
My husband is the the pork chop king. He could eat them 7 days a week but he never had pork cube steaks. He went wild over these! I used Smart Balance to brown them in. Didn't want to open a can of chicken bouillion for only a 1/2 c. so used 1 T. chicken soup base in 1/2 c. water. Also up'd the garlic a bit to 1/4 t. "Roasted Garlic and Savory Spices" was the seasoned breadcrumbs I used. They turned out PERFECTLY. Moist inside with a nice crust. You could cut them with a fork. As someone else said next time I will double the gravy for the mashed potatoes I served with them. A true keeper!!! Thank you very much; I can hear his request already for this one over and over. Read More
(26)
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Rating: 5 stars
10/19/2006
The pork chops were very tender and the sauce was delicious. I omitted the mushrooms because I don't like them but did everything else exactly according to the directions. Yum! Read More
(17)
Rating: 5 stars
12/16/2008
This is absolutely our favorite meal! I have used chicken pork tenderloin pork chops and pork roast for this recipe and they are all delicious. The only problem I have is we always eat more of it then we should because no matter how much I make I never have leftovers! Thank you so much for sharing this! Read More
(13)
Rating: 5 stars
07/15/2007
Delicious!! The breading is very good the sauce is a perfect complement. Next time I may try it with chicken and see how it is that way. Read More
(12)
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Rating: 3 stars
09/07/2007
It was ok. The sauce was very reminiscent of stroganoff. Would have been nice with sauteed onions. Went well with egg noodles. I didn't think the meal was spectacular but not bad. Read More
(12)
Rating: 4 stars
08/20/2006
The only changes I made were to use boneless pork chops I omitted the rosemary and I cooked them in the oven covered for 40 mins. The chops came out moist tender and flavorful. Thanks! Read More
(11)
Rating: 5 stars
07/15/2010
Perfect comfort food! I didn't have any cream of chicken so I used cream of mushroom instead. I also didn't use any fresh mushrooms just mixed the sauce mixture together and poured over the meat. I used half the amount of meat but kept the sauce the same so i'd have plenty for gravy. Baking time was perfect and the pork came out very fork tender! Read More
(9)
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