I'm going to share with you my top tips for getting juicy pork steaks enrobed in a delicious
creamy mushroom sauce. Those flavours are going to work so well together, it's a real family pleaser.
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. If not cooked properly then pork steaks have a reputation and a tendency
to become tough and dry but I believe pork steaks are a great addition to our menu,
and, if you follow a few key steps you get some lovely juicy tender meat. So let's get cooking!
First let's talk about the cut of the meat. I've got four boneless pork shoulder steaks
here and they've got a little bit of fat running through them but not too much
and that will ensure the steaks stay lovely and juicy whilst they're cooking, also shoulder steaks
tend to be cut a little bit thicker than pork loin steaks. My next tip is a key one,
and this is to take your pork steaks out of the fridge about an hour before you want to cook them,
this will allow the steaks to come up to room temperature so they won't toughen up when you
add them to the hot pan. So we're going to start by lightly browning those steaks.
Add two tablespoons of olive oil to a large frying pan over a medium to high heat.
We're going to lightly season the pork steaks with a quarter of a teaspoon each of salt and pepper.
Place the seasoned steaks into the pan and fry for six to seven minutes turning once until browned.
Once browned remove the pork steaks from the pan and place on a plate.
So we've browned those steaks but we've not cooked them through completely
and that's okay because we're going to continue to cook them further in the sauce later.
So let's get started on that sauce we're going to add another tablespoon of olive oil to the pan.
Add in a sliced onion, six sliced mushrooms and a quarter of a teaspoon each of salt and pepper.
Fry for five minutes stirring often until the onions have softened.
Once the onions have softened add in three minced cloves of garlic,
fry for a further minute while stirring.
After a minute sprinkle two tablespoons of plain or
all-purpose flour over the onions and mushrooms and stir together to coat.
Now pour in 360 ml, or one and a half cups, of chicken stock while stirring.
Add in half a tablespoon each of tomato puree and white wine vinegar
and 60 ml or a quarter of a cup of double or heavy cream while stirring.
Just look at that sauce it's going to be so delicious. Now we're going to add the pork steaks
plus any juices on the plate back into the pan and let those steaks finish cooking in the sauce.
So add the pork steaks back in and simmer for five to ten minutes
to thicken the sauce until the pork steaks are cooked through.
And serve top with a sprinkling of fresh parsley.
That meat is going to be so tender and delicious and those flavours work so well together. I know
we're going to love it even if Chris does end up picking out every single mushroom. I do love pork,
it's such a versatile meat and if you want to see more pork recipes then I've set up a playlist for
you here starting with my creamy pork and apple casserole you've got to try it, see you next time.