If you are tired of just frying or baking pork chops you need to try this recipe. These pork loin steaks have a wonderful flavor and the Creamy Shallot and Mushrooms Sauce is amazing! This is not a hard recipe to make and can be made in about an hour from start to finish. You could also substitute chicken for the pork.
- 4 pork loin steaks
- 1 tbsp olive oil
- 2 shallots, chopped
- 2-3 large field mushrooms or portobello mushrooms, chopped
- 2 rosemary sprigs, chopped
- a splash of cognac or brandy (optional)
- ¼ cup stock, pork or chicken
- 1 tbsp whole-grain mustard
- 200 gr/ ⅔ cup creme fraiche or heavy cream
- salt and pepper to taste
- Rub your pork loin steaks with some sea salt.
- In a cast iron pan or a stainless steel pan heat a tablespoon of olive oil and brown your steaks in it for no longer than 2 minutes on each side.
- Remove your meat on a separate plate and set aside.
- To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, then add mushroom and chopped rosemary and cook for 5 more minutes.
- When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon.
- Add stock, whole grain mustard, creme fraiche and stir to combine.
- Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and pepper if needed. Enjoy with rice or potatoes.
The first thing I did when making this recipe was to chop the shallots, mushrooms and rosemary. I used baby bella mushrooms instead of the big portobello mushrooms. (Sorry I forgot to take a picture of the chopped rosemary).
The next thing I did was pound my pork thin and salt it with some sea salt.
Next brown your pork loin steaks in some olive oil for about 2-2 1/2 minutes on each side. Then remove them to a plate and keep warm.
Put the shallots in the pan you cooked the pork loin steaks in. Make sure to stir this the whole time about 3-4 minutes.
Next add the mushrooms and rosemary to the pan with the shallots. I cooked mine for about 15 minutes. I like my mushrooms soft.
Next add a splash of cognac or brandy. I did not have either so I just used whisky! Why not! 🙂 Stir it in and make sure to scrape the pan to mix in all the brown bits in the pan.
Add the chicken stock or broth, mustard and whipping cream to the pan and stir till it boils and then turn it down to a simmer.
Add the pork loin steaks back into the pan and let them simmer in the pan for about 5-10 minutes. The sauce will thicken! Add in any additional salt and pepper you need.
Look how yummy this turned out! I served mine with carrots and mashed potatoes. The sauce was truly amazing but not too heavy. I will add this to my list of recipes to make again and again. I hope you will enjoy this!