Pork Steaks in Creamy Sauce with Mushrooms
Tender pork steaks simmered in a rich, creamy mushroom sauce — this comforting dish is perfect for a cozy dinner. Juicy, pan-seared pork is paired with golden mushrooms, garlic, and herbs, then finished in a luscious cream sauce. Quick enough for a weeknight meal, but elegant enough to serve guests. Serve with mashed potatoes, rice, or crusty bread to soak up every drop of that delicious sauce!
🧾 Ingredients:
Main:
2–4 pork shoulder steaks (or any pork steaks), ~1 inch thick
Salt and black pepper, to taste
1–2 tbsp oil or butter (for frying)
For the Creamy Mushroom Sauce:
1 tbsp butter
1 medium onion, finely chopped
2–3 garlic cloves, minced
200–250g (7–9 oz) mushrooms, sliced (button, cremini, or any variety)
1 tsp dried thyme (or fresh thyme if available)
150ml (2/3 cup) heavy cream (or double cream)
100ml (scant 1/2 cup) chicken or vegetable stock
1 tsp Dijon mustard (optional, for depth of flavor)
Salt and pepper, to taste
🥘 Instructions:
1. Prepare the Pork Steaks
Pat steaks dry and season both sides with salt and pepper.
Heat oil in a large skillet or pan over medium-high heat.
Sear pork steaks for 3–4 minutes per side until golden brown. (They don’t need to be fully cooked through yet.)
Remove steaks and set aside on a plate.
2. Make the Mushroom Sauce
In the same pan, reduce heat to medium. Add butter.
Sauté chopped onions until soft (2–3 minutes), then add garlic and cook for 30 seconds.
Add sliced mushrooms. Cook for 5–7 minutes until browned and any liquid evaporates.
Stir in thyme and a pinch of salt.
3. Build the Sauce
Pour in the stock and let it reduce for 2–3 minutes.
Stir in cream and mustard (if using). Bring to a gentle simmer.
Return pork steaks to the pan, nestling them into the sauce.
Simmer on low heat for 5–10 minutes, or until pork is fully cooked (internal temp 63°C / 145°F) and sauce thickens.
4. Taste and Serve
Taste the sauce and adjust seasoning if needed.
Garnish with fresh parsley (optional).
Serve hot with mashed potatoes, rice, pasta, or crusty bread.
🔄 Variations & Tips:
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Add spinach near the end for extra greens.
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Swap cream with sour cream or crème fraîche for a tangier sauce.
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Add white wine (about 1/4 cup) after cooking mushrooms, let it reduce before adding cream.
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Make it spicier with a pinch of chili flakes.
💡 Tips: Use peeled, cooked, chilled shrimp for convenience. Add avocado or cherry tomatoes for extra flavor. Keeps well for 1–2 days in the fridge (perfect for meal prep!).