Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 30/12/24. See terms.
Join now
Photo of Pork steaks with garlic mushrooms by WW

Pork steaks with garlic mushrooms

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Mixed mushrooms add a deliciously rich umami flavour to this speedy meal that’s on the table in just 30 minutes. Use whatever mushrooms you can get your hands on, but even with just a couple of types, you’ll get a seriously tasty sauce that complements the tender pan-fried pork perfectly.

Ingredients

Baby potatoes

300 g, (chat variety), halved

Pork medallion or loin steak, raw

380 g, (Buy 400g medallions), fat trimmed

Mushrooms

600 g, (mixed varieties), sliced

Garlic

3 clove(s), crushed

Chicken stock

½ cup(s), (125ml)

Honey Dijon mustard

3 tsp

Lemon(s)

1 medium, wedges to serve

Fresh thyme

10 g, leaves, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Boil, steam or microwave potatoes until tender. Drain.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Season pork with salt and pepper. Cook pork for 3-4 minutes on each side, until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes.
  3. Reheat same pan over medium heat. Cook mushrooms and garlic, stirring, for 7–8 minutes, until mushrooms are browned and tender. Increase heat to medium–high. Stir in stock and mustard. Bring to the boil. Reduce heat and simmer for 2 minutes or until sauce has thickened.
  4. Top pork with mushroom sauce and serve with potatoes and lemon wedges. Sprinkle with thyme and season with pepper.

Notes

COOK'S TIP: Different types of mushrooms release varying amounts of liquid during cooking so you may need to add an extra ¼ cup (60 ml) stock or water to the pan in step 3 if there is insufficient liquid or mushrooms are catching on the pan.

You might like

You might like