Pan Fried Pork Shoulder Steak In A Creamy Sauce
Have you ever tried pork shoulder steak? It’s a delicious cut of meat that’s perfect for pan frying. In this recipe, I’ll show you how to cook it in a creamy sauce with sauteed onions. The end result is mouthwatering! Don’t wait any longer. Give this dish a try today. You won’t be disappointed!
Recipe for smothered pork shoulder steak
A pork shoulder steak is a cut of pork that comes from the shoulder of the pig. It is a fatty, juicy steak that is full of flavour. While it is a great cut of pork for grilling, it can also be roasted, baked, or braised. pork shoulder steaks are often less expensive than other cuts of pork, making them a great option for budget-minded cooks. When shopping for pork shoulder steaks, look for ones that are about 1 inch thick and have a good amount of marbling.
Pork chops in a creamy sauce
Both pork chops and pork loin steaks are the perfect substitutes for shoulder steak. Both pork chops and pork loin steaks are delicious, juicy, and full of flavour. Plus, they’re both great sources of protein.
Ingredients
- 3 tbsp Olive Oil
- 4Â Pork Shoulder Steaks without the bone
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 small Onions (Finely Chopped)
- 3 Cloves of Garlic (minced)
- 2 tbsp Flour (or corn flour)
- 360 ml Chicken Stock
- ½ tbsp Tomato Puree
- ½ tbsp White Wine Vinegar
- 60 ml Creme Fraiche (or double cream)
- Parsley to garnish (optional)
Optional addition
As well as adding onions to the pan, you can fry some mushrooms. I would go for chestnut mushrooms, as they have a great flavour.
How to make pork shoulder steak in a creamy sauce
What to serve with pork steak
I chose to add creamy mashed potatoes with broccoli and cauliflower, or if you find that too much with the potatoes, just go with some roasted vegetables.
Pan Fried Pork Shoulder Steak In A Creamy Sauce
Equipment
Ingredients Â
- 3 tbsp Olive Oil
- 4 Pork Shoulder Steaks
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 sml Onions (Finely Chopped)
- 3 Cloves of Garlic (minced)
- 2 tbsp Flour (or corn flour)
- 360 ml Chicken Stock
- ½ tbsp Tomato Puree
- ½ tbsp White Wine Vinegar
- 60 ml Creme Fraiche (or double cream)
- Parsley to garnish (optional)
InstructionsÂ
- Heat 2 tbsp of the oil in a large frying pan over medium-high heat.
- Sprinkle both sides of the pork steaks with ¼ tsp of salt and ¼ tsp of pepper.
- Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.
- Add the remaining 1 tbsp of oil to the pan. Add in the sliced onion and the remaining ¼ tsp each of salt and pepper. Fry for 5 minutes, often stirring, until the onions have softened.
- Add the minced garlic. Fry for a further minute whilst stirring. Sprinkle the 2 tbsp of flour over the onions and stir together to coat.
- Pour in the 360ml of stock whilst stirring. Add in the ½ tbsp of tomato puree, ½ tbsp of white wine vinegar and the 60ml of cream and stir again.
- Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through. Sprinkle with parsley to garnish.
