Pork loin steaks or chops are ideal for this recipe, and these tend to be very affordable when compared to some other types of meat. This pork steaks in mustard sauce recipe is perfect for a weeknight dinner and you’ll find them to be popular with the whole family.
Pork is juicy and tasty, and it is also quite versatile, making an appearance in everything from spicy recipes to mild ones or even fruity ones. Pork goes nicely with apple. The following pork steaks in mustard sauce recipe features a mustard sauce though, proving that pork also works with piquant flavors.
Choose Your Cream and Mustard Types
Choose from regular sour cream or crème fraîche or the reduced fat type to make this, depending on what you have and what you prefer. Dijon mustard is the best type but again you can use another kind of mustard if that is what you have.
If you are using a really strong one you might want to use a bit less else the strong mustard flavor might overpower the rest of the ingredients and throw the flavor balance out of kilter.
Pork Steaks in Mustard Sauce: The Best Way to Cook Pork
Like most meats, there are various ways to cook pork. You can grill or broil it, roast or fry it, or you can cook it in a pan on the stove, like in the following recipe.
Pork is lean so it can dry out. This is why you should make sure you don’t overcook it, and also why braising it in a sauce is a good idea, because it helps keep the meat juicy. Enjoy this pork steaks in mustard sauce recipe soon!
Pork Steaks in Mustard Sauce
Pork steaks are great for dinner and this recipe boasts a lovely mustard sauce which will complement the meat. This is made on the stove, so it doesn’t take long.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: French
- 2 tablespoons dry white wine
- 2 boneless pork loin steaks or chops – about ½ pound (220g)
- Spray oil, as needed
- 1 crushed garlic clove
- 3 fl oz (85 ml) 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
- Heat some spray oil.
- Fry the pork 3 minutes each side until well browned.
- Remove and set aside.
- Add the wine and garlic to the pan.
- Cook for 1 minute then add the stock, boiling for another 2 minutes.
- Mix the cornstarch paste with the sour cream or crème fraiche until smooth.
- Add to the pan and stir well.
- Simmer gently for 2 minutes.
- Add the mustard, tarragon and salt and black pepper.
- Return the pork to the sauce, reduce the heat, cover the pan and cook 4-5 minutes until the pork is cooked through.
- Serve right away.
This is nice with new potatoes, carrots and shredded Savoy cabbage.