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!
Gotta love a meat in creamy sauce recipe!
I make quite a lot of them because:
- I like a comforting, filling dinner - and creamy sauce dishes always hit the mark
- You can usually make it in one pan (less washing up yay!)
- You guys seem to like them too! You're definitely my people 😘
📋 What do we need?
- Pork - I like to use pork shoulder steaks as they're boneless and they have just a little bit of fat running through them to keep them nice and tender. If you like, you can swap for pork chops or pork loin steaks.
- Mushrooms - I'm using chestnut mushrooms as they have more flavour than regular white mushrooms, but you can use your favourite. Sliced portobello mushrooms are particularly good in this dish.
🔪 How to make this pork and mushroom recipe
***Full recipe with detailed steps in the recipe card at the end of this post.***
- Season the pork and fry in a pan with a little oil until golden.
- Remove from the pan, then fry onions, mushrooms and garlic.
- Sprinkle the onions with flour and stir to coat, then pour in chicken stock while stirring until you get a smooth sauce.
- Add in tomato puree, white wine vinegar and cream. Stir together to combine, then add the pork steaks back in and simmer for 10 minutes.
👩🍳PRO TIP I like to reserve a few fried mushrooms and onions during the frying stage to place on top at the end so they're not all hidden in the sauce.
Serve right away with your favourite side dishes.
🍽️ What to serve it with
- Creamy Mashed Potatoes
- Crispy Roast Potatoes
- Green Beans with Parmesan and Garlic
- Easy Garlic Bread or homemade Artisan Bread for dipping
Bonus tip - If you don't want to make this a full meal with lots of sides, slice up the pork, place it in a warm flatbread and top with the mushrooms and onions. Then serve with the creamy sauce for dipping.
📺 Watch how to make it
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Smothered Pork
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 ½ cups) chicken stock
- ½ tbsp tomato puree
- ½ tbsp white wine vinegar
- 60 ml (¼ 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 ¼ tsp of the salt and ¼ 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 ¼ tsp each of salt and pepper.
- Fry for 5 minutes, stirring often, until the onions have softened.
- Add the 3 minced cloves of garlic. Fry for a further minute, whilst stirring.
- Sprinkle the 2 tbsp of flour over the onions and mushrooms and stir together to coat.
- Pour in the 360ml (1 ½ cups) of stock whilst stirring.
- Add in the ½ tbsp of tomato puree, ½ tbsp of white wine vinegar and the 60ml (¼ cup) of 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.
Video
✎ Notes
However, you can make it ahead if you like. Make the dish, then quickly cool, cover and refrigerate. Remove from the fridge 30 mins before you want to reheat it to take the chill off it, then reheat, covered, in the oven at 180c/375F for about 20-25 minutes, until piping hot throughout. You'll need to stir the sauce a couple of times during re-heating, and you may need to add in a splash of water or stock to help loosen the sauce. Alternatively you can reheat in a pan (covered) over a medium-low heat for about 15-20 minutes, until piping hot throughout. Stir a few times and add a splash of water or stock if needed. Ingredient swaps
- Swap out the mushrooms for other vegetables - such as chunks of courgette or green beans.
- Replace the pork shoulder steaks with pork chops or pork loin steaks.
- Swap out the cream for creme fraiche for a slightly tangier finish.
Nutrition
More Creamy Meaty Dinners
Here are some more of our favourite creamy meaty dinners.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Jean says
Absolutely loved this recipe I am a widow and it was so easy to make just for one person. Thank you,
Leah Haskell says
Really enjoyed the flavours and so quick and easy to prepare!!
CvonD says
This recipe was delicious. Pork shoulder chops often turn out tough, but these were moist and delicious. I purchased bone-in, but just cut out the bone prior to cooking. I used considerably more mushroom than what was suggested in the recipe, a bit of chopped sage and thyme from the garden, and tossed in a spoonful of pickled peppercorns at the end. Served over rice it was scrumptious.
Michele says
I used plain vinegar and tomato paste because that’s what I had on hand. Super tender and tasty.
D-K Brown says
This is truly an excellent recipe. I fried 8 fresh sage leaves when frying the onions.
Flavors are so Excellent. Thank you for sharing this recipe. 5 star recipe.
j says
Excellent. Easy. Kids and husband loved it.