Pan-Seared Pork Shoulder Steaks with Tomato Onion Gravy

1.Pat the pork shoulder steaks dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.

2.Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the steaks and sear for 4-5 minutes per side until a golden-brown crust forms and the meat is cooked through. Remove steaks from the pan and set aside on a plate to rest.

3.In the same skillet, add the sliced onions and sauté over medium heat for 5 minutes until softened and lightly caramelized.

4.Stir in the minced garlic, grated ginger, and cumin, cooking for 1 minute until fragrant.

5.Add the diced tomatoes to the pan and cook for 3-4 minutes until they begin to break down and release their juices.

6.Pour in the prepared gravy liquid and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.

7.Return the rested pork steaks to the skillet, spooning the tomato-onion gravy over them, and simmer for an additional 2 minutes to heat through.

8.Serve immediately, garnished with fresh chopped parsley.