Pork Steak Recipes UK: A Simple Mustard Pan Sauce

These UK-style pork steaks are quickly browned in a pan, then served with a savoury onion, mustard and cream sauce. The method suits lean loin or leg steaks and makes a comforting dinner with potatoes and vegetables; pork steak cuts and seasonings vary from one cook to another, so the timings include a thermometer check rather than relying on colour alone.

Ingredients

4 pork loin or leg steaks, about ¾–1 inch (2–2.5 cm) thick, 1½–1¾ lb (680–800 g) total
1 tablespoon (15 ml) neutral oil, such as rapeseed or sunflower oil
1 teaspoon (5 g) fine salt
½ teaspoon (1 g) freshly ground black pepper
1 medium brown or yellow onion, finely sliced, about 5 oz (150 g)
2 garlic cloves, finely chopped, about ¼ oz (6 g)
1 tablespoon (8 g) plain flour
1¼ cups (300 ml) low-sodium chicken stock
1 tablespoon (15 g) Dijon mustard
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
⅓ cup (80 ml) double cream
1 teaspoon (5 ml) cider vinegar, optional, to brighten the sauce

Instructions

Pat the pork steaks dry with kitchen paper. This helps them brown instead of steaming in the pan. Season both sides with the salt and pepper. Set out the sliced onion, garlic, flour, stock, mustard, Worcestershire sauce and thyme before you start cooking; the sauce comes together quickly once the meat is browned.
Heat the oil in a large, heavy frying pan over medium-high heat until it shimmers. If the steaks do not fit without touching, cook them in two batches. Lay them away from you and leave them undisturbed for about 3 minutes, until the underside is well browned, then turn and brown the second side for about 3 minutes. Move the steaks to a clean plate. Browning is for flavour, not a reliable way to tell whether pork is safely cooked.
Lower the heat to medium and add the onion to the same pan. Cook for about 4 minutes, stirring often and scraping up the browned bits, until the onion softens. Add the garlic and thyme and stir for 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute so it coats the onion and loses its raw taste. If the pan looks very dry, add a teaspoon of oil or a splash of stock.
Pour in the stock gradually while stirring to make a smooth sauce, then mix in the mustard and Worcestershire sauce. Bring it to a gentle simmer and cook for about 2 minutes, stirring as it thickens. Stir in the cream and, if using, the cider vinegar. Taste the sauce before adding more salt, because stock and Worcestershire sauce can already be salty.
Return the pork and any juices on the plate to the pan. Turn the steaks once to coat them and simmer gently for about 2 minutes, until a food thermometer inserted into the thickest part of each steak reads at least 145°F (63°C). The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If a steak has not reached that temperature, continue cooking it gently and check again; thicker cuts may need extra time. Rest the steaks on a clean plate for 3 minutes, then spoon over the sauce and serve.

Tips

Choose steaks of similar thickness. Loin and leg steaks are fairly lean and cook quickly, while the exact thickness can differ between packs. Similar-sized pieces are easier to finish together. If yours are thicker than 1 inch (2.5 cm), expect a longer gentle finish in the sauce and use the thermometer to decide when they are done.
Do not crowd the pan. When steaks touch, they release moisture and can turn grey rather than developing a browned crust. Cook in batches if needed, adding a small amount of oil for the second batch only if the pan is dry. Keep the first batch on a clean plate while you brown the rest.
Keep the sauce at a simmer, not a hard boil. A vigorous boil can make lean pork tough and may cause the cream to separate. If the sauce becomes too thick, stir in stock or water a tablespoon (15 ml) at a time. If it is too thin, lift out the pork once safely cooked and simmer the sauce briefly to reduce it.
Make simple swaps thoughtfully. Rapeseed oil can be replaced with sunflower oil. Use wholegrain mustard for a milder, textured sauce, or use 1 tablespoon (15 g) crème fraîche instead of the double cream for a tangier finish. Double cream is similar to heavy cream; if using a thinner cream, keep the heat low because it is more likely to split.

Serving Suggestions

Serve each steak with plenty of onion-mustard sauce and something that can catch it. Mashed potatoes are a natural choice, while boiled new potatoes or roasted potatoes give the plate a firmer texture. For a familiar UK-style dinner, add peas, steamed green beans, tenderstem broccoli or cabbage. A spoonful of apple sauce also works well with the savoury mustard notes, but keep it on the side so the sauce stays balanced.

If you want a lighter plate, serve the pork with a warm potato salad and a green salad dressed with a little vinegar. The sauce is rich enough that plain vegetables need little more than butter, pepper or a squeeze of lemon. For a more filling meal, put the steaks and sauce over rice or wide egg noodles; these are especially useful if the sauce is a little looser than expected. A piece of crusty bread can also be served to mop up any sauce left on the plate.

Variations

Mushroom and mustard: Add 5 oz (150 g) sliced mushrooms to the softened onion and cook them for 4–5 minutes, until they release their moisture and begin to brown. Then add the garlic and continue with the recipe. The mushrooms make the sauce earthier and may mean it needs an extra splash of stock.

Apple and thyme: Stir in ½ cup (75 g) finely diced apple with the onion, or add ½ cup (120 ml) unsweetened apple juice along with the stock. Apple juice makes the gravy sweeter, so leave out the optional vinegar only if the sauce already tastes bright. Keep the stock quantity at 1¼ cups (300 ml) and use the juice as part of the liquid rather than adding it on top.

Without cream: Leave out the double cream and use an extra ¼ cup (60 ml) stock. For a slightly fuller sauce, mix 1 teaspoon (3 g) cornflour with 1 tablespoon (15 ml) cold water and stir it into the simmering sauce; cook until glossy before returning the pork. This version is less creamy and more like a light onion gravy.

Herb changes: Swap thyme for 1 teaspoon (1 g) chopped sage or ½ teaspoon (0.5 g) dried rosemary. Sage gives a savoury, classic pork pairing, while rosemary tastes more pronounced, so start with a smaller amount and add more only after tasting. Avoid adding a large handful of dried herbs, which can make a quick pan sauce taste dusty.

Storage and Reheating

Transfer leftover pork and sauce to a shallow, covered container and refrigerate within 2 hours of cooking. Store it for 3–4 days in the fridge. For longer storage, freeze it in a sealed, freezer-safe container for up to 2–3 months for best quality; thaw overnight in the refrigerator before reheating. The cream sauce may look slightly separated after freezing, but stirring gently while warming can bring it back together.

Reheat only the portion you plan to eat. Warm the pork and sauce in a covered pan over low heat, adding a splash of stock or water if the sauce has thickened. Stir occasionally and check that the centre of the pork reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. You can also microwave it in a covered dish, turning or rearranging the pieces halfway through so they heat evenly. Do not leave cooked pork at room temperature for more than 2 hours, and discard leftovers that have been kept longer or handled uncertainly.

Frequently Asked Questions

Which pork steaks are best for this recipe?
Choose loin or leg steaks around ¾–1 inch (2–2.5 cm) thick for a quick pan-cooked result. They are relatively lean, so they benefit from a short, gentle finish in the sauce rather than prolonged cooking. Shoulder steaks can also be used, but they may be fattier and vary more in thickness; cook them to the same thermometer temperature and allow extra time if needed.

How can I tell when pork steak is cooked?
Use an instant-read food thermometer in the thickest part, avoiding the pan and any bone. Whole cuts of pork should reach 145°F (63°C) and rest for 3 minutes. Meat can still look slightly pink at this temperature, so colour alone is not a dependable safety check. If your steaks are bone-in, check close to but not touching the bone.

Can I make the sauce ahead?
Yes. Slice the onion and measure the sauce ingredients a day ahead, keeping them covered in the refrigerator. You can also cook the onion sauce in advance and chill it promptly, then reheat it gently while you cook the pork. For the best texture, add the cream when reheating and cook the steaks shortly before serving; fully cooked pork is more likely to become dry if warmed repeatedly.

Can I use stock instead of cream?
Yes. Omit the cream and add about ¼ cup (60 ml) extra stock, then simmer until the sauce reaches the thickness you like. For a more velvety texture without cream, use the small cornflour slurry in the variation above. Taste at the end and add a little vinegar or mustard if the sauce seems flat.

Can I cook the pork steaks without browning them first?
You can, but the sauce will have a less savoury, rounded flavour because it will miss the browned bits left in the pan. Browning also gives the steaks an appealing surface. If you are short on time, cook fewer steaks per batch rather than raising the heat too high; a very hot crowded pan can scorch the outside before the centre reaches a safe temperature.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).