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
🍲 More recipes using Pork
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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 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.3 tbsp olive oil
- Sprinkle both sides of the pork steaks with 1/4 tsp of the salt and 1/4 tsp of the pepper.4 boneless pork shoulder steaks, 1/2 tsp salt, 1/2 tsp black 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.1 onion, 6 mushrooms
- Fry for 5 minutes, stirring often, until the onions have softened.
- Add the garlic. Fry for a further minute, whilst stirring.3 cloves garlic
- Sprinkle the flour over the onions and mushrooms and stir together to coat.2 tbsp plain (all-purpose) flour
- Pour in the stock whilst stirring.360 ml (1 1/2 cups) chicken stock
- Add in the tomato puree, white wine vinegar, and cream and stir again.1/2 tbsp tomato puree, 1/2 tbsp white wine vinegar, 60 ml (1/4 cup) double (heavy) cream
- 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.2 tbsp freshly chopped 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Excellent. Followed directions exactly. 10/10 will make it again.
Super!!!!
This recipe is the best. I like pork steaks, but never knew how to cook them so they are tender. your recipe was what I was looking for years, the pork was so tender and the sauce was quite delicious. Thank you.
Hi Nicky!
This looks delicious! Could I sub out pork steaks for pork fillet medallions? Would it be too tough with less fat on a medallion than a pork steak.
Thanks!
Éoin
Can this delicious pork recipe be cooked in a slow cooker
Delicious 🙂 although my pork was very tough it was still very tasty, I will definitely use pork loin or chop next time
Absolutely beautiful sauce. Will do again but with beef steaks. Fabulous!
Such a delicious way to cook pork shoulder steaks, happy faces all around the dinner table. Definitely a keeper😋
Made this one tonight and it was delish! Have made so many of your recipes now and I can honestly say that not one of them has been a disappointment!
Definitely going to try this at the weekend. I like a tiny bit of spice though, do you think a little paprika or chilli powder would suit this dish?
Your recipe says that you use tomato purée. I’m just curious did you mean to say tomato paste? Of course tomato paste and tomato purée are totally different. If you are using tomato purée the smallest can that you would buy just for a tablespoon of it is a 15 ounce can. That’s why I’m wondering if you meant to say tomato paste because that only comes in a 6 ounce can or a tube
Hi Renee, I’m based in the UK where we use tubes of tomato puree. I believe what we call tomato puree in the UK is known as tomato paste in the US. It’s a thick, concentrated consistency.