One pan pork steaks in a creamy mushroom sauce

Directions

• Step 1 This one‑pan pork dish delivers tender, juicy pork steaks in a rich, creamy mushroom sauce. **As a result**, it’s a perfect weeknight dinner that feels comforting without taking much time. **Additionally**, the simple ingredients and quick cooking make it ideal for busy evenings. For another creamy, crowd‑pleasing dish, try my Mascarpone Ham & Mushroom Pasta. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.
• Step 2
  Sprinkle both sides of the pork steaks with ¼ tsp of the salt and ¼ tsp of the pepper.
• Step 3
  Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.
• Step 4
  Add the remaining 1 tbsp of oil to the pan.
• Step 5
  Add in the sliced onion, sliced mushrooms and the remaining ¼ tsp each of salt and pepper.
• Step 6
  Fry for 5 minutes, stirring often, until the onions have softened.
• Step 7
  Add the garlic and fry for 1 minute.
• Step 8
  Sprinkle the flour over the onions and mushrooms and stir to coat.
• Step 9
  Stir in the chicken stock.
• Step 10
  Add the tomato puree, white wine vinegar and creme fraiche and stir again.
• Step 11
  Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork through.
• Step 12
  Sprinkle with fresh parsley to serve. [h3]Tips for Best Results[/h3]
  – **Additionally**, slice the mushrooms evenly so they cook at the same rate.
  – Brown the pork well at the start
• Step 13 **as a result**, the sauce will have deeper flavour.
  – Keep the heat moderate when adding the crème fraîche
• Step 14 **otherwise**, the sauce may split.
  – Stir the flour thoroughly into the vegetables
• Step 15 **meanwhile**, ensure no dry patches remain.
  – **Finally**, let the pork rest in the sauce for a minute before serving so it stays tender.
  – For more on cooking with mushrooms, BBC Good Food has a helpful guide to mushroom varieties. [h3]Variations[/h3]
  – Add a splash of white wine before the stock
• Step 16 **alternatively**, use cider for sweetness.
  – Swap crème fraîche for double cream
• Step 17 **moreover**, it creates an even richer sauce.
  – Stir in spinach or peas for extra colour and freshness.
  – **Additionally**, smoked paprika adds warmth and depth.
  – Serve with my Chilli Sauce for a spicy kick. [h3]Serving Suggestions[/h3]
  – Serve with mashed potatoes, rice or crusty bread.
  – **Alternatively**, pair it with pasta for a creamy, comforting bowl.
  – A simple green salad adds freshness and balance. [h3]Storage & Reheating[/h3]
  – Keeps 2–3 days in the fridge
• Step 18 **however**, reheat gently to avoid drying out the pork.
  – Freeze the sauce separately if possible
• Step 19 **afterwards**, add freshly cooked pork for best texture.
  – Reheat with a splash of stock or water
• Step 20 **as a result**, the sauce becomes silky again. [h3]Frequently Asked Questions[/h3] [b]Can I use pork loin instead of shoulder?[/b]
  Yes, pork loin works well. **However**, reduce the cooking time slightly to prevent it drying out. [b]Can I make this ahead?[/b]
  Yes. Prepare the sauce in advance
• Step 21 **afterwards**, reheat gently and add the pork just before serving. [b]Can I make it dairy‑free?[/b]
  Use a dairy‑free crème fraîche alternative
• Step 22 **in addition**, check the stock is dairy‑free. [b]What mushrooms work best?[/b]
  Chestnut mushrooms add great flavour. **In particular**, they hold their texture better than white mushrooms. [b]Can I thicken the sauce more?[/b]
  Simmer for a few extra minutes
• Step 23 **alternatively**, add a teaspoon of flour mixed with cold water.