Pork Steak With Creamy Mushroom Sauce Recipe

I gotta say, this pork steak recipe with its rich creamy mushroom sauce totally blew my mind – it’s like, one of those chill weeknight meals that makes me feel like a culinary genius even when i’m just winging it in the kitchen.

I love making this pork steak with creamy mushroom sauce. I seared thick pork steaks seasoned with salt and pepper, then simmered them with sliced mushrooms, garlic, heavy cream, and dried thyme.

I think the flavors combine great, especially with a sprinkle of fresh parsley.

Ingredients

• Pork steaks pack protein and rich flavor, they are essential for a hearty main dish.
• Mushrooms add earthy taste and fiber while supplying antioxidants that boost overall meal quality.
• Olive oil brings heart healthy fats and a subtle fruity note that lift the sauce a bit.
• Heavy cream enriches the dish with velvety texture and a decadant, smooth taste.
• Chicken broth adds depth and moisture, balancing spices while enhancing the savory flavor.
• Onion provides natural sweetness and essential fiber that build layers of delish flavor.
• Garlic gives a punchy kick with antioxidants, making the sauce extra aromatic and inviting.

Ingredient Quantities

• 4 pork steaks (about 1 inch thick)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz sliced mushrooms (like cremini or button)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Fresh chopped parsley (for garnish)

How to Make this

1. Season the pork steaks on both sides with 1/2 tsp salt and 1/4 tsp black pepper then dredge them in 1/2 cup all-purpose flour, shaking off any extra.

2. Warm 2 tbsp olive oil in a large skillet over medium-high heat until it’s pretty hot, then add the pork steaks. Sear both sides for about 3-4 minutes until browned and nicely crusted.

3. Remove the pork from the skillet and set them aside on a plate.

4. Lower the heat to medium and add 2 tbsp unsalted butter to the same skillet.

5. Once the butter has melted, add 8 oz sliced mushrooms, 1 small finely chopped onion, and 2 minced garlic cloves. Sauté for around 5 minutes or until the mushrooms are soft and the onions are translucent.

6. Pour in 1/2 cup chicken broth, stirring to scrape up any brown bits from the bottom. Let it simmer for 1-2 minutes.

7. Stir in 1 cup heavy cream and 1 tsp dried thyme. Allow the sauce to simmer for about 3-4 minutes, stirring frequently until it thickens just enough to coat the back of a spoon.

8. Return the pork steaks back to the pan and spoon some sauce over each one. Let them simmer in the sauce for an extra 3-4 minutes so they soak up those flavors.

9. Taste and adjust seasoning if needed and remove the skillet from the heat.

10. Serve the pork steaks hot with a drizzle of that delicious creamy mushroom sauce and sprinkle some fresh chopped parsley on top for extra flavor and color. Enjoy your meal!

Equipment Needed

1. Large skillet – you’ll need this to sear the pork and then make the sauce in the same pan
2. Stove – for maintaining medium-high to medium heat during cooking
3. Measuring spoons – to measure out the salt, black pepper, and dried thyme
4. Measuring cups – to portion the flour, chicken broth, and heavy cream
5. Shallow dish or plate – for dredging the pork steaks in the all-purpose flour
6. Cutting board – to chop the small onion and garlic cloves
7. Chef’s knife – for finely chopping the onion and mincing the garlic
8. Wooden spoon or spatula – to stir the mushrooms, onions, and garlic in the butter, and later the sauce
9. Tongs – to flip the pork steaks and remove them from the pan when they’re seared
10. Additional plate – to rest the pork steaks after searing and before returning them to the sauce

FAQ

• Q: Can I make the creamy mushroom sauce ahead of time?
  
  A: Yeah, you can prep the sauce in advance but it might thicken up in the fridge so just thin it out with a bit of chicken broth when reheating.
• Q: What type of mushrooms work best for this recipe?
  
  A: I recommend using cremini or button mushrooms as they hold up well. They add a rich flavour that really complements the pork.
• Q: Can I substitute pork loin for pork steaks?
  
  A: Sure, you can. But keep in mind pork loin cooks differently and might need a little extra time to make sure it’s juicy and not dry.
• Q: Is it really necessary to dredge the pork in flour?
  
  A: Yes, dredging in flour gives the pork a nice, crispy crust and helps thicken the sauce a bit. It really makes a difference in texture.
• Q: Can I use a lighter cream instead of heavy cream?
  
  A: You can use half-and-half but the sauce won’t be as rich. If you do, you might need to let it reduce a bit longer to get the same consistency.

Pork Steak With Creamy Mushroom Sauce Recipe Substitutions and Variations

• You can swap unsalted butter with salted butter, just mind adjusting the salt later on
• If you don’t have chicken broth, vegetable broth works fine if you’re trying to avoid a meat flavor
• Instead of heavy cream, half-and-half can be used though the sauce might not get as thick
• All-purpose flour can be replaced with a gluten-free blend if you’re avoiding gluten in your diet

Pro Tips

Alright, here’s a version of the recipe with a few secrets to boost the flavor and some human touches throughout.

First, season your pork steaks on both sides with 1/2 tsp salt and 1/4 tsp black pepper then coat them well in 1/2 cup flour (make sure you shake off the extra – you dont want clumps messing up the crust). Pro tip: Let the pork sit at room temperature for about 15 minutes before cooking. This helps them cook evenly.

Next, heat 2 tbsp olive oil in a large skillet over medium-high heat until it’s really hot. Then add the pork steaks and sear each side for like 3 to 4 minutes until they are browned and have that lovely crust. If your pan gets too crowded, fry in two batches so you keep that nice sear.

Once browned, take the pork out and set aside. Lower the heat to medium and add 2 tbsp unsalted butter. When the butter is melted, throw in 8 oz sliced mushrooms, 1 finely chopped small onion, and 2 minced garlic cloves. Cook these for about 5 minutes, stirring often, till the mushrooms soften and the onions start to turn translucent. Pro tip: Don’t rush this step – those brown bits add flavor so be sure to let them get nicely browned and stir frequently.

Now, pour in 1/2 cup chicken broth to deglaze the pan, scraping up all those yummy browned bits off the bottom. Let it simmer for a minute or two. Then stir in 1 cup heavy cream along with 1 tsp dried thyme. Keep the sauce on a simmer for around 3 to 4 minutes until it thickens to coat the back of a spoon nicely. Pro tip: If you wanna add an extra layer of flavor, you can splash in a little bit of white wine right after the broth.

After the sauce has thickened, return the pork steaks to the skillet and spoon some sauce over each piece. Let everything simmer together for another 3 to 4 minutes so the pork really soaks up all that creamy, herb-y goodness. Taste it and add a bit more salt or pepper if needed. Finally, serve hot and sprinkle fresh chopped parsley all over for color and extra flavor. Pro tip: If you have time, let the dish rest off the heat for a few minutes before serving to let the flavors meld even more.

Enjoy your meal and dont forget these little tricks for next time!