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.
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
This post was originally posted in 03/2015. Updated with new text, photos and video and republished in 09/2020.
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
(original image from 2015)
