Pork Steak Major
Indulge in the rich, velvety flavors of Pork Steak Major, a hearty and elegant dish that transforms simple pork shoulder steaks into a gourmet masterpiece. Perfectly seared pork is bathed in a luscious mustard cream sauce, made with a duo of whole-grain and Dijon mustards, dry white wine, and a touch of heavy cream for a silky finish. Aromatic thyme, garlic, and sautéed onions infuse every bite with depth, while a sprinkle of fresh parsley adds a vibrant touch. This one-pan recipe, ready in just 45 minutes, is perfect for family dinners or date-night meals, and pairs beautifully with creamy mashed potatoes or buttery rice. Elevate your dinner experience with this flavorful, restaurant-quality meal!
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Recipe Information
Ingredients
- 4 pieces pork shoulder steaks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 2 (minced) garlic cloves
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/3 cup heavy cream
- 1 teaspoon fresh thyme leaves
- to taste salt
- to taste black pepper
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Season the pork shoulder steaks generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork steaks to the hot skillet and sear for 3-4 minutes on each side, until golden brown. Remove the steaks and set aside on a plate.
Reduce the heat to medium. In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the whole-grain mustard and Dijon mustard, followed by the dry white wine. Allow the mixture to simmer for 2-3 minutes, letting the alcohol cook off.
Pour in the chicken broth and add the fresh thyme leaves. Stir well to combine.
Return the pork steaks to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet with a lid, and let the dish simmer gently for 15 minutes.
Remove the lid and pour in the heavy cream. Stir the sauce gently, ensuring the cream is fully incorporated. Let it simmer uncovered for another 5 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Garnish with chopped fresh parsley before serving. Serve hot, ideally with mashed potatoes, rice, or sautéed vegetables.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2068 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
