Pork Steaks in Creamy Mustard Sauce
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.
Servings: 3 people
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.
- 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.