Creamy Honey Mustard Pork Steaks
Juicy pork steaks smothered in a rich, creamy honey mustard sauce – a perfect balance of sweet, tangy, and savoury flavours. An easy, comforting dinner recipe the whole family will love.
Ingredients
For the pork steaks
- 4 pork steaks about 700g
- 1/2 tsp salt
- 1 tbsp butter
For the sauce
- 100 ml chicken stock
- 200 ml double cream
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 1 tsp Maggi liquid seasoning
For garnish
- Chopped parsley
Equipment
- 1 Cooking pan
- 1 knife
- 1 chopping board
Instructions
Cooking the pork steaks
- Heat 1 tbsp butter in a large frying pan over medium-high heat.1 tbsp butter
- Pat the shoulder steaks dry with kitchen paper then season with salt just before frying in the pan.4 pork steaks, 1/2 tsp salt
- Sear the pork for 3–4 minutes on each side until golden brown.
- Remove and set aside on a plate. Leave to rest for 5 minutes.
Making the sauce
- Pour in the chicken stock to deglaze the pan.100 ml chicken stock
- Reduce the temperature to a medium heat then the double cream. Stir gently until mixed.200 ml double cream
- Add 1 tbsp Dijon mustard, 1 tbsp wholegrain mustard, and 1 tbsp honey.1 tbsp honey, 1 tbsp wholegrain mustard, 1 tbsp dijon mustard
- Add the liquid seasoning, mix, then taste before adding any additional salt as required.1 tsp Maggi liquid seasoning
- Return the pork steaks (and any juices) to the pan.
- Simmer gently for 5–8 minutes, turning once, until the pork is tender and cooked through, and the sauce has thickened slightly.
- Decorate with chopped parsley. Serve hot with potatoes and greens.Chopped parsley
Notes
- Don’t skip the sear – Browning the pork first builds flavour and gives you those caramelised bits in the pan that form the base of the sauce.
- Watch the heat with cream – Keep the sauce at a gentle simmer, not a rolling boil, to avoid it splitting.
- Balance the flavours – Taste before serving; add a touch more honey for sweetness, mustard for punch, or vinegar/lemon for brightness.
- Cook to temp, not time – Aim for 145–150°F (63–68°C) internal, then let the pork rest in the sauce to finish gently.
- Let it rest – A few minutes off the heat helps the meat reabsorb juices and keeps it tender.
- Serve with a mop-up side – Mash, rice, or bread will make sure none of that sauce goes to waste.