Rich, creamy, and full of earthy depth, this comforting dish pairs tender pork steaks with a velvety mushroom cream sauce infused with sherry and thyme. Portobello mushrooms add a meaty texture and deep flavor, but cremini, button, or wild mushrooms such as chanterelle, morel, or porcini make wonderful substitutes. Marinating the pork ahead of time adds extra tenderness and flavor, turning a simple skillet meal into a restaurant-worthy dinner.
INGREDIENTS:
1 1/4 pounds pork steaks (sirloin or leg), ½ inch thick or thinner
1/2 cup sherry, Marsala, or white wine (plus 2 tablespoons for mushrooms)
1 lb. Portobello, cremini, or button mushrooms
1/2 medium yellow or white onion, finely diced
3 cloves garlic, peeled and minced
1 teaspoon fresh thyme leaves, chopped
Sea salt and freshly ground black pepper, to taste
1 cup chicken or vegetable stock
1/2 to 1 cup heavy whipping cream
Grapeseed or other neutral flavored oil as needed
METHOD:
Place pork in a resealable bag with ¼ cup of sherry or wine, a pinch of thyme, and light seasoning of salt and pepper. Refrigerate at least 1 hour (or overnight for best flavor). Remove from fridge 20 minutes before cooking to come to room temperature.
Slice mushrooms into 1/8-inch strips. Heat a large sauté pan (10–12 inches) over medium-high heat. Add oil to coat the bottom. Add mushrooms and toss to coat with oil. Season lightly with salt and pepper. Cook until mushrooms begin to soften, then splash in 2 tablespoons of wine. Continue cooking until the liquid has evaporated and mushrooms are tender and lightly browned. Remove mushrooms to a bowl and reserve.
Return the pan to medium heat and add a little more oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook another minute until fragrant. Transfer onion and garlic mixture to the bowl with mushrooms, scraping out any bits that might burn.
Pat the pork dry and season with salt, pepper, and a little thyme. Add a light film of oil to the hot pan. Sear pork steaks for 3–4 minutes per side, until golden and just firm to the touch but still slightly pink inside (about 140°F). Remove from pan and keep warm.
Increase heat to high and deglaze the pan with the remaining ½ cup of wine, scraping up browned bits. Reduce by about 80%. Add stock and reduce again by 80%, until slightly thickened. If mushrooms or onions released any liquid, pour it into the pan along with any pork juices. Return mushrooms and onion mixture to the pan, sprinkle in thyme, and season to taste. Stir in ½ cup of cream, bringing to a gentle simmer. Add more cream if needed to create enough sauce to coat the ingredients. Simmer until the sauce thickens enough to coat the back of a spoon. Avoid boiling too hard, which can cause the cream to separate.
Spoon the rich mushroom sauce over the pork steaks and serve immediately.
SERVING SUGGESTIONS:
- Serve over mashed potatoes, buttered egg noodles, or creamy polenta.
- Add a side of sautéed spinach or steamed green beans for color and freshness.
- Pair with a glass of dry sherry, Marsala, or Chardonnay.
- For a rustic touch, serve with crusty bread to soak up the sauce.
YIELD: Serves 4
