Pork loin steaks in creamy mushroom sauce

This delicious pork dish is the perfect weeknight meal. Source: Getty.

One pan is all that’s needed to whip up this delicious dish, making it a fantastic fuss-free option! And with no actual cream involved in the sauce, it’s also a lighter-than-expected option. Enjoy!



  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 tsp grated lemon rind
  • 1 garlic clove, finely chopped

Pork and sauce

  • 1 tbsp extra virgin olive oil
  • 4 (500g total) pork loin steaks
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 200g button mushrooms, sliced
  • 200g Swiss brown mushrooms, sliced
  • 2 tsp plain flour
  • 1 cup milk
  • 1 tsp wholegrain mustard
  • 1 tsp chicken stock powder
  • Crusty bread, to serve


  1. For the gremolata, combine parsley, rind and garlic in a small bowl. Set aside.
  2. Heat half the oil in a large, deep frying pan over medium-high heat. Cook pork for 4 to 5 minutes or until browned on both sides and just cooked through. Transfer to a plate.
  3. Heat remaining oil in the pan over low heat. Cook onion, stirring for 3 to 4 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 5 minutes or until mushrooms are tender.
  4. Sprinkle flour over mushroom mixture. Cook, stirring, for 1 minute. Add milk, mustard and stock powder. Cook, stirring, for 3 to 4 minutes, until sauce boils and thickens slightly.
  5. Return pork to pan. Cook for 1 minute or until pork is heated through.
  6. Sprinkle with gremolata and serve with crusty bread.

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