Pork Loin Steaks in Creamy Garlic Mushroom Sauce

Ingredients

• 4 boneless pork loin steaks (approx. 150g each)
• 1 tsp smoked paprika
• 1 tsp garlic granules
• Salt and freshly cracked black pepper, to taste
• 1 tbsp olive oil
• 20g unsalted butter
• For the mushroom sauce
• 200g chestnut mushrooms, sliced
• 4 garlic cloves, crushed
• 1 tsp dried Italian herbs
• 350ml double cream
• 125ml chicken stock
• Small handful of fresh flat-leaf parsley, roughly chopped
• Salt and pepper to taste

Method

1. Take the pork steaks out of the fridge 15 minutes before cooking — this helps them cook evenly all the way through rather than searing outside while staying cold in the middle.
2. Mix the smoked paprika, garlic granules, salt, and pepper together in a small bowl. Pat the pork steaks dry with kitchen paper, then season generously all over with the spice mix.
3. Heat the olive oil and butter in a large frying pan over medium-high heat until the butter is foaming.
4. Add the pork steaks and sear for 3–4 minutes per side until deep golden brown. Don't move them around — let them sit and build a proper crust. Transfer to a plate, loosely cover with foil, and rest for 5 minutes.
5. In the same pan, add the mushrooms and cook over medium-high heat for 3–4 minutes, stirring occasionally, until golden. Scrape up any browned bits from the pork as you go — that's pure flavour.
6. Add the crushed garlic, Italian herbs, and half the parsley. Stir for 30 seconds until fragrant.
7. Pour in the chicken stock and let it bubble for a minute, then pour in the double cream. Stir well and simmer gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and season.
8. Return the pork steaks and any resting juices to the pan. Spoon the sauce over and simmer for 2 minutes to heat through — no longer or the pork will tighten up.
9. Scatter over the remaining parsley and serve immediately with cauliflower rice or buttered green beans.

Why You’ll Love This

Pork loin steaks are criminally underrated — they cook in minutes, take on flavour brilliantly, and stay tender when you treat them right. This sauce is the main event though: garlicky, creamy, deeply savoury with herbs running through it. It’s the sort of thing you’d happily pay fifteen quid for in a pub, but it comes together in one pan in the time it takes to boil a kettle twice.

Tips & Swaps

• The 5-minute rest in step 4 is not optional — it’s what keeps the pork juicy rather than dry. The juices redistribute back through the meat rather than running out when you cut it.
• If your sauce feels too thin, let it simmer for an extra minute or two — it will thicken as it reduces. If it feels too thick, add a splash of chicken stock to loosen.
• Smoked paprika gives a subtle warmth and colour to the crust — regular paprika works fine if that’s what you have, but the smoked version is worth keeping in the cupboard.
• Leftovers keep for 2 days in the fridge in an airtight container. Reheat gently on the hob with a splash of water or stock to loosen the sauce.

Key Takeaways

• Net carbs: 4g per serving — suitable for keto and low-carb diets
• Cook time: 20 minutes total (5 prep + 15 cook)
• Key ingredient: Chestnut mushrooms (they hold their shape well and add a wonderful earthy depth to the garlic cream sauce).
• Best for: A fast, impressive one-pan dinner that delivers restaurant-quality flavour in just 20 minutes.