Pork Steaks in Creamy Mustard Sauce, a delicious and easy dinner recipe that can be made in one pan in just 30 minutes. The thin-cut pork loin steaks are seared in the pan until golden, then they are smothered in a creamy garlicky mustard sauce for a comforting dish that everyone loves. Serve it with mashed potatoes or the side of your choice, and you get a wonderful dinner with minimal prep and effort.
Homemade dinners like this are quite hard to beat, especially when they come together so easily and quickly too! A meal for 3 people, ready in just 30 minutes, loaded with wonderful flavours, and without having to slave away in the kitchen for hours, that's what I call good eating!
Honestly, it takes less time that heating up a frozen meal, and you get a truly delicious dish that even picky eaters will be keen to try. I love cooking pork steaks, are way easier and quicker than pork chops!
I have made oven-baked pork steaks and crispy breaded pork escalope before, and my family absolutely loved them! Pork steaks are so versatile, and budget-friendly too, and you get so much out of them!
If you are looking for busy weeknight dinners that hit the spot at the end of a busy day, you can never go wrong with pork steaks! I do love some good old mashed potatoes, but the steaks also go well with rice, pasta, bulgur wheat or couscous and with any veggies of your choice.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pork steaks - thin-cut pork loin steaks cook quickly, making them ideal for this dish
- butter & olive oil - used to brown the steaks and add flavour to the sauce
- garlic - fresh garlic adds a lovely pungent flavour to the sauce, I recommend using fresh one over the garlic granules
- dijon mustard - gives the sauce a lovely tang, you can use it together with wholegrain mustard if you like, I didn't have any, so I used only dijon mustard
- chicken stock/broth - forms the base of the sauce and adds tons of flavour
- double cream / heavy cream - makes the sauce rich and creamy
- herbs - I used dried Italian herbs for flavour, and fresh parsley for garnishing, which adds a pop of colour and extra flavour
- salt & pepper - use the black pepper generously, it works beautifully in any creamy sauce, season with salt to taste
Step-by-step photos and instructions
- season the steaks with salt and pepper on both sides
- add the butter and oil to a large and deep frying pan, allow the butter to melt, and sear the steaks on both sides until golden, working in batches to avoid overcrowding the pan
- once golden, remove the steaks from the pan, and set aside
- add the peeled and chopped garlic to the pan, and fry for 30 seconds to release its flavour
- add the stock, herbs and mustard, scraping the bottom of the pan to release the browned bits, then simmer for 2-3 minutes
- add a few tablespoons of the hot stock to the cream, and stir well to combine, then add the cream to the pan
- simmer the sauce gently for 4-5 minutes until it thickens, the add the pork steaks and juices released back to the pan
- leave them to simmer for 2-3 minutes
- season with salt and pepper and garnished with chopped parsley
Expert tips
Do not overcrowd the pan, it is best to sear the pork steaks in batches so they can get a lovely golden colour. Overcrowding the pan making the steaks steam rather than brown nicely.
Do not add the cold cream to the hot stock, or this will curdle. Gradually adding some of the hot liquid to the cream keeps it creamy and smooth, while heating it up without curdling it.
Keep the dish on a medium heat, a higher heat might cause the cream to curdle or burn rather than thicken nicely to the desire consistency.
Other pork recipes you might like
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Pork Steaks in Creamy Mustard Sauce
Video
Ingredients
- 6 thin-cut pork steaks
- 2 tablespoon olive oil
- 2 tablespoon butter (30 g)
- 3 garlic cloves
- 1 ½ tablespoon dijon mustard
- 300 ml chicken stock (broth, 1 ¼ cups)
- 200 ml double cream (⅔ cup)
- 1 teaspoon dried Italian herbs
- 2 tablespoon fresh parsley
- 1 ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Season the steaks with salt and ground black pepper on both sides.
- Add the butter and oil to a large frying pan, allow the butter to melt, and sear the steaks on both sides until golden, working in batches to avoid overcrowding the pan.
- When the steaks are golden on both sides, remove them from the pan, and set aside.
- Add the peeled and finely chopped garlic to the pan, and fry for 30 seconds to release its flavour.
- Add the stock, herbs and mustard, scraping the bottom of the pan to release the browned bits, then simmer for 2-3 minutes.
- Add a few tablespoons of the hot stock to the cream, and stir well, then add the cream to the pan and whisk to get a smooth sauce.
- Simmer the sauce gently for 4-5 minutes until it thickens, the add the pork steaks and juices released back to the pan.
- Leave them to simmer for 2-3 minutes.
- Season with salt and pepper and garnished with chopped parsley.
Notes
- Do not overcrowd the pan, it is best to sear the pork steaks in batches so they can get a lovely golden colour. Overcrowding the pan making the steaks steam rather than brown nicely.
- Do not add the cold cream to the hot stock, or this will curdle. Gradually adding some of the hot liquid to the cream keeps it creamy and smooth, while heating it up without curdling it.
- Keep the dish on a medium heat, a higher heat might cause the cream to curdle or burn rather than thicken nicely to the desire consistency.
SUMMARIZE & SAVE THIS CONTENT ON
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply