This Creamy Pork Shoulder Steaks recipe is one of those versatile dishes that works with almost anything – steamed rice, pasta noodles or crispy roast potatoes. That’s exactly what I prepared for dinner tonight! The pork shoulder steaks were cooked to perfection – soft, tender and bathed in a garlicky, creamy mushroom sauce.
I made all three bases so everyone in the family could choose what they fancied. My son loved his Creamy Pork Shoulder Steaks with rice, while my daughter couldn’t stop dipping roast potatoes into the sauce. I went for pasta noodles, tossing everything together so that the creamy sauce coated every strand. My husband couldn’t decide which he liked more – rice or pasta – so he had both!
It’s also a surprisingly quick dish to make, which means it’s perfect for a busy weeknight dinner. Let me show you how I made my Creamy Pork Shoulder Steaks at home.
Ingredients you’ll need
Pork shoulder steaks
My favourite cut of pork. It’s not too lean or too fatty, so every bite gives a mix of tenderness and flavour. The only trick is to cook it properly – otherwise, it can become chewy and tough. Don’t worry, I’ll show you how to keep it juicy and soft.
Vegetables
- Sliced onions
- Sliced mushrooms
- Bashed garlic cloves
- Chopped coriander or parsley for garnish
Other ingredients for the creamy sauce
- Chicken stock
- Double cream
- Plain flour
- Tomato paste
- Soy sauce
- White wine vinegar or apple cider vinegar
How to make Creamy Pork Shoulder Steaks
1. Marinate the pork shoulder steaks
Take the pork shoulder steaks out of the fridge and season both sides with a sprinkle of salt and pepper. Let them rest for about 10 minutes while you prepare the other ingredients. Allowing the meat to come closer to room temperature helps it cook evenly and stay tender later.
2. Prepare the vegetables
Slice the onions into thin wedges and the mushrooms into medium slices (not too thin or they’ll break up). Peel and lightly bash the garlic cloves and chop the coriander for garnish.
3. Sear the pork shoulder steaks
Heat a wide pan on high heat with a drizzle of olive oil. Once hot, add the steaks and sear for about 2-3 minutes on each side until golden and caramelised. Transfer them to a plate and set aside.
4. Make the creamy sauce
In the same pan, add a little more olive oil and toss in the onions. Stir-fry for a couple of minutes until golden and fragrant, then add the mushroom and garlic. Cook for another couple of minutes.
Sprinkle the plain flour over the vegetables and stir quickly to avoid lumps. Pour in the chicken stock while stirring – the sauce will start to thicken beautifully. Now stir in the double cream, tomato paste, soy sauce and a splash of vinegar. Let it bubble gently for a minute or two.
Return the seared pork shoulder steaks to the pan, coating them in the sauce. Simmer on low heat for 4-5 minutes, flipping halfway to let both sides soak up the creamy flavours. Avoid overcooking to keep the pork soft and juicy. If you have a thermometer, the internal temperature should reach around 65-70°C.
What to serve with Creamy Pork Shoulder Steaks
As I mentioned earlier, this dish truly goes with everything – rice, pasta or roast potatoes. The pork shoulder steaks are beautifully tender, while the creamy sauce brings everything together in the most comforting way.
If you love creamy sauces as much as I do, you can even toss some steamed vegetables or cooked pasta straight into the pan before serving for a complete one-pan meal.
Want to give it a go?
This Creamy Pork Shoulder Steaks recipe is a great choice for both weekday dinners and relaxed weekend meals. It’s quick, satisfying and full of flavour.
If you enjoy cooking with pork, don’t forget to check out my other recipes using pork shoulder steaks, they’re just as simple and delicious!
Creamy Pork Shoulder Steaks
Description
Tender pork shoulder steaks simmered in a creamy garlic mushroom sauce — comforting, versatile and perfect for busy weeknights. Serve it with rice, pasta, or roast potatoes for a delicious family dinner that everyone will love.
Ingredients
For the pork
For the vegetables
For the creamy sauce
Instructions
-
Marinate the pork shoulder steaks
- Season both sides with salt and pepper.
- Leave to rest for 10 minutes while preparing other ingredients. This helps the meat cook evenly and stay tender.
-
Prepare the vegetables
- Slice the onions and mushrooms.
- Peel and lightly bash the garlic cloves.
- Chop the coriander or parsley for garnish.
-
Sear the pork
- Heat a large pan over high heat with a drizzle of olive oil.
- Add the pork shoulder steaks and sear each side for 2-3 minutes until golden brown.
- Transfer to a plate and set aside.
-
Make the creamy sauce
- In the same pan, add a little olive oil and sauté the onions for 2 minutes until fragrant.
- Add mushrooms and garlic and stir for another 2 minutes.
- Sprinkle in the flour, stir well to avoid limps, then gradually add the chicken stock.
- Stir in the double cream, tomato paste, soy sauce and vinegar.
- Simmer for a minute or two until slightly thickened.
-
Simmer the pork
- Return the seared pork shoulder steaks to the pan.
- Simmer gently for 4-5 minutes, flipping halfway so both sides soak up the sauce.
- Avoid overcooking, the pork should be tender, with an internal temperature of about 65-70°C.
-
Serve and enjoy
- Garnish with chopped coriander or parsley.
- Serve with steamed rice, pasta noodles or roast potatoes.
Note
- You can add a handful of spinach or peas into the sauce for extra colour and nutrients.
- Leftover can be kept in an airtight container in the fridge for up to 2 days - reheat gently to avoid overcooking the pork.
