Uploaded January 2026 | Updated September 2026, 2 weeks ago
Juicy pork shoulder steaks in a creamy sauce with mushrooms and onions. A 25 minute one-pan meal – great for a weeknight dinner.
You can also use pork chops or pork loin for this recipe!
Ingredients
3 tbsp olive oil
4 boneless pork shoulder steaks
½ tsp salt
½ tsp black pepper
1 onion peeled and thinly sliced
6 mushrooms sliced (I like chestnut mushrooms, but use your favourite)
3 cloves garlic minced
2 tbsp plain (all-purpose) flour
360 ml (1 1/2 cups) chicken stock
½ tbsp tomato puree paste for US
½ tbsp white wine vinegar
60 ml (1/4 cup) double (heavy) cream
To Serve:
2 tbsp freshly chopped parsley
Instructions
✅Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.
✅Sprinkle both sides of the pork steaks with 1/4 tsp of the salt and 1/4 tsp of the pepper.
✅Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.
✅Add the remaining 1 tbsp of oil to the pan.
✅Add in the sliced onion, sliced mushrooms and the remaining 1/4 tsp each of salt and pepper.
✅Fry for 5 minutes, stirring often, until the onions have softened.
✅Add the garlic. Fry for a further minute, whilst stirring.
✅Sprinkle the flour over the onions and mushrooms and stir together to coat.
✅Pour in the stock whilst stirring.
✅Add in the tomato puree, white wine vinegar, and cream and stir again.
✅Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through.
✅Serve topped with a sprinkling of fresh parsley.
Juicy pork shoulder steaks in a creamy sauce with mushrooms and onions. A 25 minute one-pan meal – great for a weeknight dinner.
You can also use pork chops or pork loin for this recipe!
Ingredients
3 tbsp olive oil
4 boneless pork shoulder steaks
½ tsp salt
½ tsp black pepper
1 onion peeled and thinly sliced
6 mushrooms sliced (I like chestnut mushrooms, but use your favourite)
3 cloves garlic minced
2 tbsp plain (all-purpose) flour
360 ml (1 1/2 cups) chicken stock
½ tbsp tomato puree paste for US
½ tbsp white wine vinegar
60 ml (1/4 cup) double (heavy) cream
To Serve:
2 tbsp freshly chopped parsley
Instructions
✅Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.
✅Sprinkle both sides of the pork steaks with 1/4 tsp of the salt and 1/4 tsp of the pepper.
✅Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.
✅Add the remaining 1 tbsp of oil to the pan.
✅Add in the sliced onion, sliced mushrooms and the remaining 1/4 tsp each of salt and pepper.
✅Fry for 5 minutes, stirring often, until the onions have softened.
✅Add the garlic. Fry for a further minute, whilst stirring.
✅Sprinkle the flour over the onions and mushrooms and stir together to coat.
✅Pour in the stock whilst stirring.
✅Add in the tomato puree, white wine vinegar, and cream and stir again.
✅Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through.
✅Serve topped with a sprinkling of fresh parsley.
