Delicious pork loin steaks cooked with mushrooms, rosemary and shallots in a creamy sauce, and all done in under 20 minutes. Too good to be true? Read on to see how we’ve done it.
Serve these delicious boneless loin chops with our Herb and Garlic Mashed Potatoes or Sweet Potato and Swede (Rutabaga) Mash.
Pork Loin Steak Recipes
One of my favourite cuts of meat to cook with is pork loin. It’s lean, affordable and delicious if you know what to do with it.
You can roast a loin in an oven for a small gathering or stick it in your slow cooker. However, my favourite way to enjoy a pork loin is when it’s cut into steaks or chops if you are in the US.
There are dozens of various flavours that compliment that cut of pork and today I am sharing the recipe for pork loin steaks in a creamy mushroom sauce. Another autumnal favourite is pork loin steaks cooked with apples and cider with a bit of cream mixed in at the end.
And if you are in the mood for an Asian fusion, take a look at our Sweet and Sour Pork Loin Steaks. Delicious and Easy.
I feel like pork loin steaks are hugely underrated and often get a bad rep. People think they are tough, which isn’t true. You just need to know the right approach.
How to Make Pork Steaks/Chops Tender
The tenderness of pork depends on the cut as with most meat. Pork loin and pork tenderloin yield the best texture in my opinion. I wrote about various cuts of pork and how to best cook them here.
You can also use a meat tenderiser to aid the process.
The meat tenderiser I’ve used is by OXO. Instead of using brutal force of a regular meat mallet, it tenderises meat by piercing it with multiple sharp blades with a light push of a hand.
What I missed is beating the heck out of my meat and getting all kinds of negative energy out. What I loved is tender and flavourful meat that cooks in half the time.
Because this tenderiser doesn’t flatten meat like a regular mallet it keeps it thick and juicy while little slits allow for your seasoning to go deep, which contributes to rich flavour, and also dramatically reduces cooking time.
Next time I am using a tenderiser I am going to throw these babies into some kind of marinade. Now summer needs to hurry up and bring the barbecue season.
How To Cook Them
Since pork loin steaks are quite lean and thin, they don’t need a lot of time to cook. In fact, the longer you cook them, the tougher they will be, so don’t do it!
All they need is a sear on both sides to give them more flavour and they are good to go! Cooking them in a sauce also delivers tender and juicy meat.
To season the pork steaks I just rubbed some sea salt and gave them a good sprinkling of pepper. The main flavour comes from the sauce. Because of its rich and deep flavours your friends and family will think it took your hours in the kitchen to create but in reality it takes no more than 10 minutes!
After you rubbed your pork loin steaks with some salt and pepper, grab a cast iron pan or a stainless steel one and heat a tablespoon of olive oil in it, then brown your steaks for no longer than 2 minutes on each side. Remember they are very thin and cook quickly!
How To Make the Creamy Mushroom Sauce
- Chop some shallots and large field mushrooms or portobello mushrooms or anything you like. Remove your meat onto a separate plate and set aside.
- To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, then add mushrooms and chopped rosemary and cook for 5 more minutes.
- When the juices evaporate hit the pan with a splash of cognac or brandy and scrape the burnt bits with a wooden spoon.
- Add stock, whole grain mustard, creme fraiche and return pork loin steaks to the pan, bring to a boil, let it simmer for a minute or two and take it off the heat. Taste and add salt and pepper if needed.
What To Serve with Pork Chops
Enjoy with rice, potatoes or even egg noodles. Or you can make this sweet potato and swede/rutabaga mash if you desire to be a tiny bit healthier. Low carb alternatives like a cauliflower mash will also work brilliantly.
Or try serving with Herbed Mushroom Rice, ready to soak up that delicious sauce!
The taste is so luxurious, you won’t believe it came together so quickly and easily!
More Pork Recipes to Try:
- Spice Rubbed Pork Shoulder Roast
- Filipino Noodles with Pork and Shrimp
- Slow Cooker Pulled Pork Tacos
Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce
Ingredients
- 4 pork loin steaks
- 1 tbsp olive oil
- 2 shallots chopped
- 2-3 large field mushrooms or portobello mushrooms chopped
- 2 rosemary sprigs chopped
- a splash of cognac or brandy optional
- 1 tbsp flour if you using cream instead of creme fraiche
- 80ml/1/4 cup stock pork or chicken
- 1 tbsp whole-grain mustard
- 200 g / ⅔ cup creme fraiche or heavy cream
- salt and pepper to taste
Instructions
- Rub your pork loin steaks with some sea salt.
- In a cast iron pan or a stainless steel pan heat a tablespoon of olive oil and brown your pork loin steaks for no longer than 2 minutes on each side.
- Remove the pork to a separate plate and set aside.
- To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, than add mushroom and chopped rosemary and cook for 5 more minutes.
- When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon. Then sprinkle with flour and stir to combine.( Skip the flour if using creme fraiche for the sauce.)
- Add stock, whole grain mustard, creme fraiche and stir to combine.
- Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and pepper if needed. Enjoy with rice or potatoes.
Video
Nutrition
(original image from 2015)
Stephen says
Was brilliant I loved it and the kids loved it too. Will definitely go in the rotation of dinners I do on the nights I cook for the family.
Julia Frey (Vikalinka) says
I love it when a recipe is kids approved, Stephen. It’s not always an easy win.
John E. O'Daniel says
Even though I made a few adjustments; a Bone -in Pork Loin (2 ribs) / a variety of fresh mushrooms / Rosemary vs Sage / Port vs Marsala & a good non-dairy sour cream. This was HANDS DOWN the best pork loin I have ever made. My wife and I were both members of the “clean plate club” after this meal. I served the pork with a couple roasted potatoes & fresh purple asparagus. I can’t recommend this recipe enough – Bellissimo!!!!!!!
Julia Frey (Vikalinka) says
Wow this is so great, John! Thank you for sharing your success with me.
Miss Licious says
Can I make this with boneless pork chops?
Julia Frey (Vikalinka) says
Yes
Amber Rogers says
Made this one tonight paired with the herb mash .. absolutely delicious and so simple to follow.. thanks
Julia Frey (Vikalinka) says
Herb mash is absolutely the best pairing for these loin steaks in my humble opinion!
Inga says
I’ve made this twice now, once for family and once for guests. It came out delicious. I had to dear mine for just a bit longer the second time as they were a touch rare, perhaps my regular skillet, in lieu of a cast iron one didn’t have enough heat. The sauce flavor is perfect (didn’t have shallots so I used regular sweet onions), also tried with shiitake and portobello mushrooms – scrumptious.
Julia Frey (Vikalinka) says
I am so glad you’ve enjoyed it, Inga! It’s one of our regulars that my whole family loves as well!
Matt Taylor says
This looks absolutely amazing. Pork loins are one of my favorite meats to cook. So yummy with the creamy shallot mushroom sauce.
Julia Frey (Vikalinka) says
I love how versatile that cut of pork is, Matt!
Betsy says
Rich and delicious! Oh my goodness, I could totally DRINK that sauce! And the porkchops turn out so nicely! Total family favorite!
Julia Frey (Vikalinka) says
Thanks so much, Betsy. What a great review!
Melissa says
Wow – great meal the family really enjoyed it!
Julia Frey (Vikalinka) says
Thank you, Melissa! 🙂
jennyjo lipson says
What a savory dish . Love this recipe. I get nothing but awesome complements when I serve this . Its a keeper!
Julia Frey (Vikalinka) says
I am so thrilled you love it!
John Fletcher says
using button mushrooms and double cream scaled down a little for two this recipe has proved so tasty and easy .. I have to recommend it .
Julia Frey (Vikalinka) says
Thanks so much for a great review, John!
A.F says
This recipe is absolutely brilliant!!! I tried it and I felt like my dinner was as good as a restaurant meal. So easy to prepare and make. It’s one of my favourite meals now. Thank you
Julia Frey (Vikalinka) says
Thank you so much for such brilliant feedback. Thrilled you enjoyed it!
Matt says
Absolutely magnificent recipe. Restaurant quality that. I added a hint of thyme along with the rosemary, as I love thyme, and used single cream instead of double, but aside from that stuck to the recipe an it blew my socks off, as it did my dogs who had a bit of the pork as well for bein a good lad today! I served with rice and sauteed carrots with sage.
10 out of 10 all day long.
Julia Frey (Vikalinka) says
Your comment truly made my day, Matt! Thank you!
Jodie says
Loved this! Easy, quick & delicious. Served with baked potato & garlic butter green beans. Lovely
Julia Frey (Vikalinka) says
Thank you so much for such a great review, Jodie.
Shelley Kajganic says
Lovely recipe. Used spiced rum instead of brandy and it was delicious.
vikalinka says
Thank you for a great review, Shelley!
Ellie Everett says
Incredibly well received! Only had a few mushrooms so used peppers and leeks as well. Also used cider as had no cognac. Ate it with paprika roasted potatoes. Yummy!
vikalinka says
Love all your additions, Ellie! Cider is great in pork dishes!
John Bradley says
I added red pepper and leeks which were altogether amazing, definitely doing this again, delicious
vikalinka says
Thanks so much, John! Thrilled you enjoyed it!
Iain Hurst says
Made this with cider instead of brandy and it was delicious! Thanks for posting this lovely simple recipe!
vikalinka says
Cider is an excellent choice here, Iain! So glad you enjoyed it.
Trish W. says
I made this tonight for myself and two hungry men. I did get 6 pork loin steaks that were about 2” thick. I pounded them with meat on textured side mallet to about 1 1/4” and followed recipe from there except for the following alterations, partly due to more steaks. I didn’t have shallots so I chopped 1/2 of a sweet onion. Didn’t have brandy or cognac, so I simply used chicken stock. I used the fresh rosemary and whole prepared mustard seeds but also seasoned with a salt free lemon pepper garlic mix to taste. I didn’t have heavy cream or creme fraishe so I substituted half and half and sour cream. Everyone loved it. Easy and quick recipe & great for anyone strapped for time. Thank-you! Glad I found your recipe.
vikalinka says
Great alterations, Trish! I am so happy to hear everyone loved it!
Patsy says
Loved this recipe – made my sauce with onions as I didn’t have shallots, and cream instead of creme fraiche! Beautiful. Many thanks! 😍
vikalinka says
My pleasure, Patsy. So glad you loved the recipe!
Despina says
Thank you for sharing this recipe. Such a delicious, quick and easy dish. I used pork tenderloins and it was just as yummy.
vikalinka says
Thank you for your feedback, Despina!!
Kim says
Cooked this tonight, it was fabulous! Used Honey Jack Daniels and garlic. Recommend this very much, thin pork loins cooked to perfection. Thank you
vikalinka says
Thanks so much for this review, Kim!
June says
Lick your plate Yummy good!!
vikalinka says
So glad to hear it, June!! It’s one of our favourites!
Callum says
My wife, our kids and their partners love this. Making it again tonight as everyoje is coming for dinner. Thank you ☺
vikalinka says
I am so happy to hear that, Callum! This recipe is one of our regulars as well!
Liz says
I am thinking of making this dish for mother’s day for some extended family that likes to visit vs have me in front of the stove (I’m always happy to be at the stovetop). I am thinking of making the sauce earlier in the day and then reheating it while I cook the pork. I figure I could cook the pork to 80%, stir the pork juices into the sauce at the end, and finish off the pork in the simmering sauce. Maybe 10 minutes of stove top time instead of 25. Do you think this would take away from the dish in any way?
vikalinka says
Hi Liz, that’s a good question. I am not sure it’s the best way to cook this recipe though. The flavour in the sauce doesn’t come only from the pork juices but mostly from deglazing the pan after you sear the meat. That’s where all the savoury notes in the sauce are from. I would actually cook the entire dish and then reheat it if you are trying to prep ahead. Best, Julia
john good says
Can this dish be frozen or kept in the fridge for a few hours or does it have to be served immediately?
vikalinka says
You can absolutely freeze this dish, John but bare in mind that you always lose some of the sauce when reheating, so just add a splash of water when you do.
Michael Hepburn says
Really tasty dish even the kids enjoyed it, can’t say I followed your quantities I never measured anything out and used double cream, the left over sauce is in the fridge and going on top of my steak tomorrow
vikalinka says
Sounds great, Michael! Thank you for your review.
Tara says
Ahhhhhhhh! This sauce was freaking amazing! Absolutely gorgeous! Even my very very picky 10-yr old begged for more! We love pork and I’ve made every pork recipe under the sun and disappoint. I have only 3 that I continually come back to. But now I have 4!
I didn’t have whole grain mustard so I used yellow mustard powder and that just made the sauce. I’m almost afraid to try it without now! And to cut calories I used evaporated milk and it was still excellent. Thank you!
My only question was the cooking time. Perhaps steaks are much thinner. I used Loin chops and they needed twice the cooking time. Or did I mess up? After the 2 minutes searing per side and then 2 more in the sauce, the juices were very pink still, so I covered and simmered 5 minutes.
vikalinka says
I am so thrilled to hear the pork steaks were loved by all, Tara! The cooking time does depend on the thickness but also on the size. My steaks were no bigger than 3 oz each. Now that I think about it I should’ve put that in the recipe!
Michelle Carter says
Hubby and I had this for dinner tonight and it was so delicious. We followed your time guides for the pork which was cooked to juicy perfection and it all came together beautifully served over mashed potatoes. This is definitely going on my dinner party menu. Thank you for sharing such a yummy comforting recipe 🙂
vikalinka says
Oh I love hearing that, Michelle!! Enjoy!!
Geoff says
This is a great recipe. I’ve made it several times. Superb. Thanks.
vikalinka says
Thanks Geoff! I am so pleased to hear you love the recipe.
Geoff says
I’ve made this so many times (including tonight) and it is still fantastic. The bread comes out at the end to mop up the sauce, it is so, so, good. A brilliant dish. Thank you.
vikalinka says
That is so great, Geoff. I am glad to hear this dish doesn’t get old!
Brent says
I made these and they were ridiculously delicious!
Laurie says
This is an amazing dish. My husband loves pork and adores this! Making it for the second time tonight. Doubled the recipe and added some garlic. Didn’t have any Brandy so I used a splash of red wine. Delicious..thank you!
vikalinka says
I am so happy to hear it, Laurie. I need to make it again soon! It’s getting pretty cold out and comfort food makes it a bit more bearable!
Elizabeth says
Made this tonight and it was amazing! I only had bone in pork loin so couldn’t hammer it out as much, but will get the boneless loins next time. Or try chicken, sounds like that worked also. We used Cremini mushrooms and a few morels. So good! My only adjustment was to add a bit of flour as mine wasn’t as thick. I also had to use dried rosemary as I forgot to buy fresh sprigs.
Definitely a quick dinner that looks, and tastes, far fancier. It’s been saved to my “Made it Loved it” board.
vikalinka says
That’s such great feedback, Elizabeth!I can only imagine how much flavour morels added to the sauce. Thank you for letting me know.The thickness of the sauce will depend on whether you used cream or creme fraiche. I used creme fraiche that is already pretty thick but adding flour always helps! 🙂
Jessika says
I’m always wary of creamy sauces because my husband is lactose intolerant so I have to sub lactose free milk and it usually doesn’t work well (but I love them so I keep trying)… but this was an exception. My husband was saying “mmm” throughout the meal. He hates mushrooms too but will try anything I cook. He asked me to add it to our list – which is huge. Anyway, I’m very impressed. So yummy and very quick. Great date night meal to make together after the kids are in bed. Thanks for sharing.
vikalinka says
What a great story! Thank you for sharing, Jessika!
Hope says
This sauce is to die for! I was making it for my family and knew the thyme would not go over with my kids, so I left it out. I also used a little wine rather than cognac (none on hand). Served it with mashed potatoes and English peas and everyone devoured it and asked me to make it again. A keeper in my rotation 🙂
vikalinka says
So great to hear, Hope! My daughter is not a big fan of rosemary but use it anyway. I’ve noticed both of my kids eventually get used to stronger flavours and then start enjoying them. 🙂
Slymommah says
There is no rhyme in this recipe Hope. 🙂
Slymommah says
Oops, *thyme
vikalinka says
Nope, just rosemary. 🙂
Kristin says
Made this with Gran Marnier (didn’t have any non-orange cognac) and it was delicious! Thanks for the recipe – good classic French combo!
vikalinka says
Happy to hear you loved it even with Grand Marnier, Kristin! 🙂
Bernadette says
I just made this tonight and it is delicious. Thanks so much for sharing!
vikalinka says
So happy you enjoyed theses pork loins, Bernadette!
Lisa says
Outstanding dish! My husband LOVES the sauce! At the end of August, I will be preparing the sauce with pork tenderloin and chicken to serve to 60 people at a wedding shower! Hoping everyone loves it as much as we do!
vikalinka says
Lovely! Thank you for sharing, Lisa.
Donna says
I saw this recipe and wanted to try it because my husband loves pork and I don’t really cook much of it. Tried it tonight and it was FABULOUS! Husband and I both loved it and it was so easy! I even used rosemary from my garden. I used half and half to cut the calories a bit and it was a little more thin than it would have been with the cream but still so yummy! This is a keeper! Thank you for sharing this wonderful recipe!
vikalinka says
Thank you for sharing this, Donna. I am so happy you loved the recipe!
Anna says
It was deee – lish !
vikalinka says
YESSSS!!!
cynthia says
I cannot wait to try this — it looks so creamy, satisfying, and delicious. And your photos are stunning! I’m so intrigued by that super cool tenderizer too. Love this so much, Julia!
vikalinka says
Thank you, Cynthia! You are as always one of the most encouraging and enthusiastic people I’ve come across! 🙂
Nicola says
OMG! I made this last night for my little family……I swapped the pork for chicken as we don’t eat a lot of pork. It was so tasty and so simple to make! Took me no time at all and i was cooking for 5! Thank you so much for providing such a simple but lavish dish x
vikalinka says
Thank you for such a gorgeous review, Nicola! I am so pleased you found the recipe easy and delicious. Thank you for reading. x
Laura (Tutti Dolci) says
That sauce sounds absolutely mouthwatering, what fantastic flavors!
vikalinka says
Thank you, Laura! 🙂
Janna Gorobets says
Looks delish!!! Cant help but remember all the times spent in the kitchen cooking with my great-grandma!
vikalinka says
Oh wow, that is precious, Janna! Sadly, I never knew my great-grandma.
Jennifer @ Seasons and Suppers says
Lovely Julia. I love skillet dinners like this! (And that OXO tenderiser is a nifty tool 🙂
vikalinka says
Thank you, Jennifer! I love them too. So quick and flavours could be easily changed by switching ingredients. 🙂
Chris says
Lovely sauce but the steaks a bit too rare for the family’s tastes. Will pop them in the oven once seared rather than set them aside next time.
vikalinka says
Hi Chris, the doneness of the steaks depends on how thick they are, steaks will continue cooking in the sauce and shouldn’t be rare at all.
Shanna says
I thought the same thing too, only 4 minutes too cook. The recipe says to bring the sauce to a boil & simmer 2 more minutes. I’d either have to pan fry longer or simmer much longer. I could never eat pork so rare.
vikalinka says
My pork steaks are not rare, they are however juicy. Steaks continue cooking from the residual heat even after you remove them from the pan and then in the sauce while it’s getting to a boiling point and during the simmer. Cooking time greatly depends on the thickness of the steaks and if yours are thicker and need more time then by all means adjust it accordingly.