Pork Steaks with Creamy Mushrooms and Mash
Pork Steaks with Creamy Mushrooms and Mash



  • 4 potatoes, peeled and cut into chunks
  • 1 tbsp olive oil
  • 4 pork loin steaks
  • 400g mushrooms, sliced
  • 1 crushed garlic clove
  • 2 tbsp Dijon mustard
  • 150ml heavy cream
  • 100ml chicken stock
  • 60ml milk
  • 15g chopped parsley
  • Boil the potatoes in salted water for 15 mins. Meanwhile, heat ½ tbsp of oil in a frying pan, season the steaks and fry for 5 mins on each side. Remove and cover with foil. Heat the rest of the oil and fry the mushrooms for 10 mins, then stir in the garlic and fry for 1 minute more.
  • Reduce the heat and stir in the cream, mustard and stock, and return the pork to the pan. Simmer for 10 mins until the pork has cooked through and the sauce has thickened. Drain and mash the potatoes with some milk, then stir the parsley into the cream sauce and serve the steaks with a mound of mash and plenty of the creamy mushrooms.
20 mins
4 serving

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