Name: Smothered Pork Shoulder Blade Steaks & Vidalia Onions
Yield: 5 servings
Ingredients: 2 tbsp avocado oil; 3 pork shoulder blade steaks; Salt & pepper, to taste; 3 tbsp Butter; 8 oz container of mini bella mushrooms, sliced; 1 sweet Vidalia onion, cut into half moons; 1 cup chicken broth; 4 cloves garlic, minced; 1 tsp Worcestershire sauce; ½ cup heavy cream; ¼ cup shredded parmesan & Romano cheese; Dried parsley, for garnish

Heat the oil in a large pan over medium-high heat.

While the pan is heating up, season both sides of the pork steaks with salt and pepper.

Cook pork steaks for about 10 minutes on each side until browned. Once browned, set aside and cover with aluminum foil.

Add the butter and mushrooms to the skillet and cook for about 5 minutes then add your Vidalia onion. Sauté for about five minutes or until the onions start to become translucent and then add your garlic and Worcestershire sauce.

Add in the chicken broth and heavy cream, letting them simmer for about 5 minutes.

Add the cheese and whisk until combined and the sauce has thickened slightly, about 3-5 minutes.

To serve, top pork steaks with gravy and a sprinkle with some extra cheese and dried parsley. Enjoy!