This braised pork steaks with mustard cream sauce recipe is the kind of dish that feels indulgent but is surprisingly simple to make. The pork steaks are seared until golden, then gently braised until tender in a rich sauce made with cream, Dijon mustard, and aromatic thyme. It’s a comforting one-pan dinner that pairs beautifully with mashed potatoes, rice, or seasonal vegetables.
As the cold weather arrives, this dish has perfect comfort food appeal using simple, everyday ingredients. It's ideal for weeknights but also special enough for when you're entertaining too.
I was inspired by how popular the cider braised pork steaks with onions recipe is, that I decided to make this new pork steaks recipe with a mustard cream sauce. I hope you enjoy it as much as we do!
Tips
- Optional variation:
- Add sautéed mushrooms or leeks for a heartier dish.
- This braised pork steaks with mustard cream sauce recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - but adjust the cooking time as chops may need less braising.
Yes - use crème fraiche or evaporated milk for a lighter version.
The pork freezes well, but the sauce may split. For best results, add the cream and mustard to the sauce when reheating.
Dijon gives sharpness, wholegrain adds texture, and English mustard is very strong, so use it sparingly.
Simmer uncovered for a few minutes or whisk in a little cornflour slurry.
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HOW TO MAKE THIS BRAISED PORK STEAKS WITH MUSTARD CREAM SAUCE
Ingredients
- 4 pork shoulder steaks (total weight approx. 700g)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 onion (approx. 140g), finely chopped
- 2 tbsp plain flour
- 150ml white wine
- a small bunch of thyme sprigs (approx. 5g), plus extra thyme leaves to garnish
- 500ml chicken stock (made using 1 stock cube or pot)
- 120ml double cream (I use Elmlea to reduce the calories!)
- 1 tbsp Dijon mustard
Instructions
- Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
- Heat the oil in an ovenproof casserole over a medium to high heat and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
- Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute. Then add the wine and deglaze to scrape all the brown bits from the bottom of the casserole.
- Add the thyme sprigs and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If not tender enough, braise uncovered for an additional 10 to 15 minutes.
- Remove the casserole from the oven and transfer the pork steaks to a warm plate and cover with foil. Stir the cream into the casserole and then turn the heat on the hob to high. Bring to a boil and cook for 1 to 1.5 minutes, until the sauce coats the back of a spoon.
- Turn off the heat and stir through the mustard. Check the seasoning, adding more, to taste, if needed. Remove the thyme sprigs and return the pork to the pan and stir in any resting juices.
- Serve garnished with thyme leaves and your choice of vegetable side dishes.
Serving Suggestions
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Braised Pork Steaks with Mustard Cream Sauce
Equipment
Ingredients
- 4 pork shoulder steaks (total weight approx. 700g)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 onion (approx. 140g) finely chopped
- 2 tbsp plain flour
- 150 ml (5 floz) white wine
- a small bunch of thyme sprigs (approx. 5g) plus extra thyme leaves to garnish
- 500 ml (2 cups) chicken stock (made using 1 stock cube or pot)
- 120 ml (0.5 cup) double cream (I use Elmlea to reduce the calories!)
- 1 tbsp Dijon mustard
Instructions
- Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
- Heat the oil in an ovenproof casserole over a medium to high heat and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
- Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute. Then add the wine and deglaze to scrape all the brown bits from the bottom of the casserole.
- Add the thyme sprigs and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If not tender enough, braise uncovered for an additional 10 to 15 minutes.
- Remove the casserole from the oven and transfer the pork steaks to a warm plate and cover with foil. Stir the cream into the casserole and then turn the heat on the hob to high. Bring to a boil and cook for 1 to 1.5 minutes, until the sauce coats the back of a spoon.
- Turn off the heat and stir through the mustard. Check the seasoning, adding more, to taste, if needed. Remove the thyme sprigs and return the pork to the pan and stir in any resting juices.
- Serve garnished with thyme leaves and your choice of vegetable side dishes.
Notes
- Optional variation:
- Add sautéed mushrooms or leeks for a heartier dish.
- This braised pork steaks with mustard cream sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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