• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Connie Veneracion's Modern Filipino Cooking

  • Devour Asia
  • Aging Like Wine
  • Renaissance Mom
  • Search

  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
  • Slow Cooker Recipes
  • About Us
  • Privacy
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
You are here: Home / Mighty Meaty / Pork Steak with Mushroom Sauce

Pork Steak with Mushroom Sauce

Pan-fry pork steak in butter until lightly browned then smother with condensed mushroom soup with melted butter stirred in. Uncomplicated and comforting, pork steak with mushroom sauce is ready to serve in under twenty minutes.

Pork Steak with Mushroom Sauce

We had this for dinner when we were taking a break from all the Japanese food we were having at home. There were pork steaks in the freezer and although I was tempted to cook them a la bistek, I decided to use one of six cans of condensed mushroom soup that had been in the pantry for a while. It was a good opportunity too to update an old recipe.

Now, about substitutions.

Will pork chops work too?

Yes. So will pork cutlets. Any loin cut will do. Just don’t use a cut that takes a long time to cook to tenderness. Cooking time is rather short and if you use a cut that’s meant for stewing or braising, you’ll need to make more than a few adjustments to the recipe — more broth for a longer braising time, etcetera.

How to cook Pork Steak with Mushroom Sauce

Is powdered mushroom soup okay to use?

Sure, but cooking time will be longer. Powdered soup needs to be simmered for at least ten minutes to remove any powdery sensation in the mouth. You add that to the cooking time for the pork and you’re doubling the total cooking time.

Pork Steak with Mushroom Sauce

Pork Steak with Mushroom Sauce Recipe
Course: Main Course
Cuisine: International
Prep Time: 3 minutes
Cook Time: 15 minutes
Servings: 4 people
Author: Connie Veneracion

Ingredients

  • 4 pork steaks no more than ¾ inch thick
  • salt
  • pepper
  • 6 tablespoons butter divided
  • 1 cup bone broth
  • 1 can condensed cream of mushroom soup
  • snipped greens (scallions or parsley), to garnish

Instructions

  • Rub salt and pepper on both sides of the pork steaks.
  • Over medium-high heat, melt four tablespoons butter in a thick-bottomed frying pan large enough to contain all four steaks in a single layer.
  • Lay the pork steaks side by side in the hot butter and allow the undersides to sear for a minute or so. Flip to brown the opposite side.
  • Pour in the bone broth and bring to the boil.
  • Cover the pan and set the heat to medium-low.
  • In a saucepan, heat the mushroom soup with the remaining butter. Stir to remove lumps.
  • The pork steaks should be done by the time the bone broth has evaporated. Cook on both sides over medium-high heat in the residual butter to give the meat better texture and color.
  • To serve, lay the pork steaks over rice smothered with the mushroom sauce. Optionally, sprinkle with snipped scallions or parsley.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Pork Steak with Mushroom Sauce Recipe
More Modern Filipino Recipes to Try!
Skinless chicken longganisa with rice, tomatoes and achara

Skinless Chicken Longganisa

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Ham and cheese sticks showing gooey melted cheese

Ham and Cheese Sticks

Baconsilog

Baconsilog

Chicken bistek with onion slices, scallions and fried shallots

Chicken Bistek

Tapsilog a la Beef Salpicao with Garlic Turmeric Fried Rice

Tapsilog with Tapa a la Salpicao

02/08/2020 : See more in Mighty Meaty, 20-minute Meals, Pork

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Chinese-style steamed whole fish with wood ears Chinese-style Steamed Whole Fish with Wood Ears
Next Post: Suman (Filipino Sticky Rice Cake): Plain, With Chocolate and With Fruit Suman (Filipino sticky rice cake): plain, with chocolate and with fruit »

Sidebar

RSS Devour Asia

  • General Tso’s Chicken
  • Miso Soup
  • Garlic Noodles

RSS Renaissance Mom

  • Pizza Rolls
  • What Is the Difference Between Mascarpone and Cream Cheese?
  • Stages in Making Bread
  • About
  • Privacy
  • Contact
  • Search

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.