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.
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.
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.
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.
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.
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.
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.
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!
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.
