Pork Steaks in Creamy Sauce with Mushrooms

Ingredients

Advertisement

For the Steaks:

1 tbsp vegetable oil

1 tbsp butter

3 pork steaks

Salt and black pepper (to taste)

For the Creamy Mushroom Sauce:

1 tbsp butter (extra)

1 small onion or shallot (finely chopped)

2–3 garlic cloves (minced)

200 g (about 7 oz) mushrooms (sliced — button or cremini work well)

200 ml (¾ cup) heavy cream or double cream

½ cup chicken stock or broth

1 tsp Dijon mustard (optional but adds great flavor)

1 tsp dried thyme or a few sprigs of fresh thyme

Salt and black pepper (to taste)

Fresh parsley (for garnish)

Instructions

Advertisement

1. Season and Sear the Pork Steaks

Pat the pork steaks dry with paper towels.

Season both sides with salt and pepper.

Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat.

Add the pork steaks and sear 3–4 minutes per side until golden brown.

Remove steaks from the pan and set aside on a plate (they’ll finish cooking in the sauce).

2. Cook the Aromatics and Mushrooms

In the same pan, melt another tablespoon of butter.

Add chopped onion and cook for 2–3 minutes until softened.

Stir in garlic and cook for 30 seconds (until fragrant).

Add sliced mushrooms and cook for 5–6 minutes until browned and their liquid evaporates.

3. Make the Creamy Sauce

Pour in the chicken stock and stir, scraping up any browned bits from the pan.

Stir in Dijon mustard and thyme.

Let it simmer for 2 minutes to reduce slightly.

Lower the heat, pour in the cream, and stir well.

4. Simmer the Pork in the Sauce

Return the pork steaks (with their juices) to the pan.

Simmer gently for 5–8 minutes until the sauce thickens and the pork is cooked through (internal temp: about 145°F / 63°C).

Adjust seasoning with salt and pepper.

5. Finish and Serve

Sprinkle with chopped fresh parsley.

Serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.