GermanMedium · Hot
Pan-Seared Pork Loin Steaks with Mustard Cream and Chives
Thick-cut pork loin steaks seared golden in a cast-iron skillet, finished with a rich mustard cream sauce and snipped fresh chives. Hearty, precise, and proper.
Prep
10 min
Cook
25 min
Rest
5 min
Total
40 min
Method
Seasoning the Steaks
1
Pat the pork loin steaks dry with paper towels. Season generously on both sides with salt and black pepper, pressing the seasoning into the meat.
Searing the Steaks
2
Heat a cast-iron skillet over medium-high heat until smoking hot. Add 1 tablespoon of butter and let it foam.
Making the Mustard Cream Sauce
4
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same skillet, scraping up the fond from the seared steaks.
5
Pour in the heavy cream and stir to combine. Let the cream simmer gently for 2 minutes until it begins to thicken.
6
Stir in the whole-grain mustard, salt, and white pepper. Taste and adjust seasoning. Simmer for another 1-2 minutes until the sauce coats the back of a spoon.
Plating
7
Return the pork steaks to the skillet and spoon the mustard cream sauce over the top. Let them warm through in the sauce for 1 minute.
8
Transfer to warm plates. Snip fresh chives directly over each steak and serve immediately with extra sauce spooned alongside.
D
Nutri-Score
Needs balance
A–E · lower is better · score 14
Calories
433
per serving
High in saturated fat · 16gHigh in protein · 28gLow sugar · 3g
Protein
28g
Carbs
3g
Fat
35g
Sat. fat
16g
Fiber
1g
Sugar
3g
Sodium
1064mg
Gluten FreeLactose FreeLow FiberHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.9
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
57Pt
Runoff
0.1g P
Pork Loin Steaks drives 78% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
3
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderCreamy
Aromas
ButteryHerbalSavoryMustard
Kitchen Equipment
Primary Tool
Cast Iron SkilletCast Iron SkilletMeat ThermometerTongsChef KnifeCutting BoardSmall Mixing BowlSpatulaPaper TowelsAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Cook pork loin steaks to an internal temperature of 63°C (145°F) as specified. Use a calibrated meat thermometer to verify doneness in the thickest part of the meat.
High Risk Population
Pork is a high-risk protein that requires precise temperature control. Vulnerable populations (elderly, immunocompromised, pregnant individuals) should ensure thorough cooking.
Cross Contamination
After patting pork dry with paper towels, discard the paper towels immediately. Do not use them for other food preparation. Wash hands thoroughly with soap and water after handling raw pork.
Handling
The same cast-iron skillet is used for searing raw pork and then making the cream sauce. Ensure the pork is fully cooked before deglazing, and allow adequate time for the cream to simmer to eliminate any potential pathogens from the fond.
Storage
Leftover pork steaks with mustard cream sauce should be refrigerated within 2 hours of cooking. Store in airtight containers and consume within 3-4 days.
Shelf Life
Cream-based sauces have a limited shelf life of 2-3 days refrigerated. Do not freeze the prepared dish as the cream sauce may separate and curdle upon thawing.
Allergen Warning
Both dairy (heavy cream, butter) and mustard allergens are present throughout this dish. Ensure no cross-contact occurs with allergen-free items during preparation and service.
Pro Tips
Technique
Always heat your cast-iron until it smokes before adding the butter. You want that fat to foam the moment it touches the pan—this gives you the sear that builds all that beautiful fond for your sauce.
Substitution
If you have no heavy cream, stir in two tablespoons of crème fraîche instead. It gives the sauce a gentle tang and holds together just as well.
Equipment
Do not crowd the pan when searing—give each steak its space. Overlapping the meat steams it instead of searing, and you lose that golden crust we are after.
From the chef
Thick-cut pork loin steaks go into a smoking cast-iron pan and come out with a deep golden crust that holds onto the juices inside. That is the whole game here — a proper sear, then the pan deglazed with cream and whole-grain mustard until the sauce coats the back of a spoon without turning heavy. The whole-grain mustard keeps a little texture and a sharp bite that cuts through the richness. Finish with fresh chives snipped straight over the plate. Hearty and precise, done in under thirty minutes.
TagsPan SearedPork LoinMustard CreamCast IronCreamy SauceWeeknight DinnerButter
AllergensMilkMustard
Source: generated · June 10, 2026