Pork Steaks in Creamy Mushroom Sauce
Tender pork steaks simmered in a rich, creamy mushroom sauce—comfort food at its best. Perfect served with mashed potatoes, rice, or crusty bread.
Ingredients
For the Pork Steaks:
4 pork shoulder steaks (or pork loin steaks)
Salt and black pepper, to taste
1 tsp paprika
2 tbsp all-purpose flour (optional, for light coating)
2 tbsp olive oil or butter
For the Creamy Mushroom Sauce:
1 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
250 g (9 oz) mushrooms, sliced
2 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken broth
½ tsp dried thyme (or oregano)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Pork:
- Pat the pork steaks dry with paper towels.
- Season both sides with salt, pepper, and paprika.
- Lightly dust with flour (shake off excess). This helps create a nice crust and thickens the sauce slightly.
- Sear the Pork:
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear the pork steaks for 3–4 minutes per side until golden brown.
- Remove the pork from the pan and set aside.
- Make the Mushroom Sauce:
- In the same skillet, add butter and olive oil.
- Add chopped onion and sauté for 3–4 minutes until soft.
- Add mushrooms and cook until they release their moisture and turn golden, about 5–7 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Create the Creamy Sauce:
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.
- Add heavy cream and dried thyme.
- Season lightly with salt and pepper.
- Bring to a gentle simmer.
- Finish Cooking:
- Return the pork steaks to the skillet along with any juices.
- Cover and simmer on low heat for 20–25 minutes (shoulder steaks may need a bit longer) until the pork is tender and the sauce thickens.
- Serve:
Garnish with fresh parsley.
Serve hot with mashed potatoes, rice, pasta, or bread to soak up the sauce.
Tips & Variations:
Use pork shoulder for extra tenderness and flavor.
For a lighter sauce, substitute half the cream with milk.
Add a splash of white wine before the broth for deeper flavor.
Dijon mustard (1 tsp) adds a nice tang if you like it.