4 large, bone-in pork steaks (about 2 lbs)
2 tsp lemon pepper seasoning
1 1/2 tsp sea salt, more to taste
3 tbsp butter
3 tbsp olive oil
1 cup chicken stock
6 cloves garlic, minced
8 oz cremini mushrooms, quartered
2 tbsp fresh parsley, chopped
1 lemon, thinly sliced
Season the pork steaks on both sides with lemon pepper seasoning and sea salt.
In a large skillet over medium-high heat, heat 2 tbsp of butter and 2 tbsp of olive oil. Pan-sear the pork steaks until they are cooked all the way through and browned on both sides. Remove from the pan, cover and set aside.
Lower the heat to medium and add the remaining 1 tbsp of butter and 1 tbsp of olive oil to the pan. Deglaze the pan with 1/2 cup of chicken stock. Use a rubber spatula to scrape any remaining bits of pork from the bottom of the pan and mix into the sauce.
Add the garlic and mushrooms to the pan. Sauté until the mushrooms are soft and the garlic is fragrant. Add the remaining 1/2 cup of chicken stock and the lemon slices to the pan. Let the sauce simmer for 5 minutes.
Return the pork steaks to the pan and sauté for an additional 5 to 10 minutes, while basting the steaks with the pan sauce.