Pork Steaks in Mustard Sauce
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pork steaks in mustard sauce make a creamy skillet dinner with Dijon, white wine and fresh tarragon. This quick method uses boneless pork loin steaks, which cook faster than shoulder steaks. It’s a simple dish you can cook in about half an hour and the pork goes with pretty much any sides you like.
Pork Steaks in Mustard Sauce at a Glance
- Prep time: 15 minutes
- Cook time: About 15 minutes
- Resting time: 3 minutes
- Total time: About 33 minutes
- Servings: 2
- Main ingredients: Pork loin, Dijon mustard, sour cream, white wine and tarragon
- Cooking method: Skillet
- Storage: Refrigerate promptly and use within 3 to 4 days
Why You’ll Love It
- Weeknight timing: The sauce comes together in the skillet while the pork finishes cooking.
- Flexible sauce: Sour cream or crème fraîche both work.
- Easy to pair: Serve with potatoes, rice or vegetables.
Pork Steaks in Mustard Sauce Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Pork loin steaks: Choose boneless steaks or chops of similar thickness.
- Dijon mustard: Smooth Dijon gives the sauce its tang. Start with less if your mustard is very strong.
- White wine and stock: Use a dry wine and low-sodium chicken stock. Use more stock instead of the wine.
- Sour cream or crème fraîche: Mix with the cornstarch slurry before adding it to the pan.
- Garlic and tarragon: Fresh tarragon has a light anise flavor.
How to Make Pork Steaks in Mustard Sauce
The full instructions with weights and measurements are in the recipe card below.
- Brown the pork: Season the steaks and sear them in a lightly oiled skillet, about 3 minutes per side. Set them aside.
- Start the sauce: Add the wine and garlic, then the stock, scraping up the browned bits.
- Thicken gently: Stir the cornstarch mixture into the sour cream and add it to the skillet. Simmer gently.
- Finish the pork: Add mustard and tarragon. Return the steaks, cover and cook.
- Rest: Set the pork aside for 3 minutes before serving.
Keeping Pork Loin Juicy
Thickness affects the cooking time. Begin checking thin steaks early and avoid boiling them hard in the sauce. Insert an instant-read thermometer into the thickest part. USDA guidance for whole pork cuts is 145°F (63°C), followed by at least 3 minutes of rest.
Mustard Sauce Variations
- No wine: Use the same amount of chicken stock.
- Whole-grain mustard: It gives a more textured sauce, and its strength varies by brand.
- No fresh tarragon: Leave it out if you don’t have it.
Kitchen Equipment
- Large skillet: To brown the pork and finish it in the sauce.
- Small mixing bowl: To combine the cornstarch and sour cream.
- Tongs: For turning the steaks.
- Instant-read thermometer: To check the thickest part of the pork.
- Measuring spoons: For measuring the sauce ingredients.
- Chef’s knife: To chop the garlic and tarragon.
- Cutting board: For preparing the aromatics.
Serving Suggestions
New potatoes, mashed potatoes, plain rice, caramelized carrots, hispi cabbage or steamed green beans all work with the mustard sauce.
How to Store
Transfer leftovers to a covered container and refrigerate promptly. Use within 3 to 4 days and reheat gently to 165°F (74°C). Add a splash of stock if the sauce thickens.
Freeze cooled portions for up to 2 months for best quality. Thaw in the refrigerator. The sour cream sauce may separate a bit while it’s reheating, so stir it gently.
Pork Steaks in Mustard Sauce FAQs
This quick method is for boneless pork loin steaks or chops. Shoulder steaks are thicker and need a longer cooking method to become tender.
Yes. Replace it with the same amount of chicken stock.
Sour cream can separate over high heat. Stir it into the cornstarch mixture and keep the sauce at a gentle simmer.
Check the thickest part with an instant-read thermometer. Whole pork cuts should reach 145°F (63°C), followed by a 3-minute rest.
Pork Steaks in Mustard Sauce
Ingredients
- 2 tablespoons dry white wine
- 2 boneless pork loin steaks or chops, about ½ pound (225g) total, ½ to ¾ inch (1 to 2cm) thick
- Spray oil, as needed
- 1 crushed garlic clove
- 3 fl oz (85ml) chicken stock
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons reduced fat sour cream or crème fraiche
- ½ tablespoon Dijon mustard
- ½ tablespoon chopped fresh tarragon
- Salt and black pepper
Equipment
- Skillet
- Skillet lid
- Small mixing bowl
- Tongs
- Instant-read thermometer
- Measuring spoons
- Chef’s knife
- Cutting board
Method
- Season the pork with salt and pepper. Heat a little spray oil in a skillet and brown the steaks for about 3 minutes per side. Transfer to a plate.
- Add the wine and garlic. Cook for 1 minute, then add the stock and simmer for 2 minutes, scraping the pan.
- Mix the cornstarch with 1 tablespoon water. Stir the slurry into the sour cream until smooth, then add to the skillet and simmer gently for 2 minutes.
- Stir in the Dijon mustard and tarragon. Return the pork to the pan, cover and cook gently for 4 to 5 minutes, checking the thickest part with a thermometer.
- When the pork reaches 145°F (63°C), remove from the heat and rest for 3 minutes before serving.
Notes
A Creamy Mustard Pork Dinner
Dijon and tarragon give these pork loin steaks a savory sauce for a simple dinner at home. It’s a great recipe to choose if you’re in a rush and don’t want to spend hours over the stove making something complicated.
Other Recipes to Try
- I love the creamy Dijon sauce in this salmon in mustard cream sauce.
- My gnocchi beef stew is a hearty meal for a colder evening.
- Cook these oven-baked short ribs slowly for a weekend dinner.
- Beef and potato rissoles turn a small amount of meat into dinner.
- For a richer meal, try duck breast à l’orange with Grand Marnier.
