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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 This is an affiliate link.slow cooker. However, my favourite way to enjoy a pork loin is when it’s cut into steaks, or pork chops if you are in the US.
Using the same bit of meat as I used in a pork loin roast, this is quite a lean cut. Although you may come across something different, the steaks I find are cut thinly, as you can see in the photos.
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 This is an affiliate link.meat tenderiser to aid the process. A tenderiser breaks down the muscle fibres and makes the meat less chewy. It also allows the meat to soak up more flavour and sauce, so it’s juicier and extra tasty as well.
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 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 This is an affiliate link.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.
Recipe Tips and Notes
- Deglazing and scraping is so important to adding flavour to the sauce. It releases burned bits into the sauce, while adding more flavour from the or . If you really don’t want to use alcohol, it’s possible to use stock/broth instead.
- I used a This is an affiliate link.cast iron skillet because I prefer the way it heats up, but a stainless steel frying pan can be used instead.
- Pork loin steaks are tend to be thin, which means they will cook quickly. Avoid overcooking as it will lead to unpleasantly tough meat. Normally I would advise using a This is an affiliate link.meat thermometer to check the internal temperature and get cooking times just right, but this cut is a bit too thin for them to work properly.
- Other cuts such as pork shoulder steaks or bone-in pork chops can be used in place of loin steaks. They will be fattier, and if they are cut thicker then they’ll take longer to cook.
- Always taste the sauce before serving to make sure it’s where you want it. Add salt and black pepper if you feel it’s needed.
Serving suggestions
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!
You may also want some nutritious vegetables to brighten up the creamy dish. Lemon garlic green beans or roasted Tenderstem broccoli are pretty much perfect. A sprinkling of fresh herbs like parsley or thyme can be added before serving as well.
The taste is so luxurious, you won’t believe it came together so quickly and easily!
Storage and leftovers
You can keep leftovers in the refrigerator for 3-4 days, in an This is an affiliate link.airtight container. The cream in the sauce can separate, so I tend to avoid freezing.
The best way to reheat leftovers over low heat on your stovetop, adding a splash of water or stock to loosen the sauce. Cover it with foil or a lid so it doesn’t dry out and leave for 15 minutes or until the meat is hot all the way through. I prefer avoiding the microwave as it can toughen the meat.
More pork recipes to try
- Spice Rubbed Pork Shoulder Roast
- Filipino Noodles with Pork and Shrimp
- Slow Cooker Pulled Pork Tacos
- Mustard and Molasses Glazed Pork Tenderloin
Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce
Equipment
- This is an affiliate link.Cast iron pan
Ingredients
- 4 pork loin steaks
- 1 tbsp This is an affiliate link.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 This is an affiliate link.wholegrain mustard
- 200g/2/3 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
Notes
- Deglazing and scraping is an important step for adding flavour to the sauce. Deglazing releases burned bits from the pan into the sauce, along with extra flavour from the cognac or brandy. If you really don’t want to cook with alcohol, stock/broth can be used instead.
- I’m a fan of using a cast iron skillet because I like the way it heats up, but a stainless steel frying pan will also work just fine.
- Pork loin steaks are normally thin and are going to cook quickly. It’s important to avoid overcooking as it will lead to tough meat. I normally advise using a meat thermometer to check the internal temperature of meat, but this cut is a bit too thin for them to work properly.
- A different cut of pork, such as shoulder steaks or bone-in pork chops, can be used in place of loin steaks. They are fattier, and are often cut thicker so take longer to cook.
- Always taste the sauce to make sure it’s has enough salt and pepper. Add a bit more if you feel it’s needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(original image from 2015)
Such a nice recipe- sauce is fantastic ❤️
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.
I love it when a recipe is kids approved, Stephen. It’s not always an easy win.
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!!!!!!!
Wow this is so great, John! Thank you for sharing your success with me.
Can I make this with boneless pork chops?
Yes
Made this one tonight paired with the herb mash .. absolutely delicious and so simple to follow.. thanks
Herb mash is absolutely the best pairing for these loin steaks in my humble opinion!
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.
I am so glad you’ve enjoyed it, Inga! It’s one of our regulars that my whole family loves as well!