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Grid Iron Meat

Pork Loin Steaks in Creamy Onion Sauce (Cheat)

This comforting dish brings together tender pork loin steaks and a nostalgic onion soup base enriched with cream. It’s simple to prepare yet full of flavour — perfect for a weekday supper or a relaxed Sunday meal with a rustic edge.

INGREDIENTS
  • 4 pork loin steaks (about 225g / 8oz each)
  • 1 tbsp olive oil or butter (or a mix of both)
  • 1 packet (40–50g) onion soup mix (powdered) or 1 packet Schwartz Onion Sauce Mix as an alternative
  • 250ml double cream
  • 100ml chicken stock or water
  • 1 small onion, finely sliced (optional but deepens the flavour)
  • 1 tsp Dijon mustard (optional)
  • 1 tsp Worcestershire sauce
  • Freshly ground black pepper
  • Chopped parsley, to garnish
METHOD

  1. Sear the pork: Heat the oil or butter in a large frying pan over medium-high heat. Season the pork lightly with pepper and sear for 3–4 minutes each side until golden brown. Remove and set aside.
  2. Soften the onion (if using): Reduce the heat slightly and add the sliced onion. Cook for 5 minutes until softened and lightly caramelised.
  3. Make the sauce: Sprinkle in the onion soup powder or Schwartz Onion Sauce Mix and stir for 30 seconds. Add the stock (or water) gradually, stirring until it dissolves into a smooth sauce.
  4. Add the cream: Pour in the double cream, mustard, and Worcestershire sauce. Simmer gently until slightly thickened — about 3–4 minutes.
  5. Return the pork: Add the pork back to the pan with any resting juices. Simmer gently for 5–6 minutes until the pork is cooked through and the sauce is rich and creamy.
  6. Finish: Scatter with chopped parsley and a twist of black pepper before serving.

Multi-Cooker Option

For a Ninja Foodi or air fryer:

  • Use Sear/Sauté mode to brown the pork and onions.
  • Add the stock and onion soup mix, then switch to Pressure Cook (High) for 5 minutes.
  • Quick-release, stir in the cream and mustard, and switch to Sear/Sauté again to thicken.
  • Internal temperature for pork should reach 70°C before serving.

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Rare Breed Pork Loin Steaks

Our heritage breed pork loin steaks come from pigs that are raised on North Yorkshire farms, ensuring the highest quality and care.

Heritage breeds are known for their exceptional taste and tenderness, making these steaks a premium choice for those who appreciate traditional, well-reared meat. Choose these steaks for a delicious, hearty meal that showcases the best of North Yorkshire’s farming.

Price range: £8.63 through £12.92

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Sides

  • Buttered cabbage and leeks: Sautéed in butter with black pepper — light enough to balance the richness.
  • Creamy mashed potatoes: Classic pairing to soak up the sauce.
  • Roast or air-fried baby potatoes: Crisp exterior with soft centres.
  • Caramelised apples: A nod to traditional pork pairings — gently fried in butter.
  • Steamed green beans with almonds: Adds freshness and crunch.

Matches

  • Herbs: thyme, parsley, sage
  • Additions: smoked paprika, cider, Dijon mustard
  • Grains: buttered barley or rice pilaf
  • Sauces: a drizzle of apple compote or a spoon of wholegrain mustard in the sauce

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Hot Tips

  • Don’t add salt until tasting — most onion soup mixes or sauce mixes are already quite salty.
  • If the sauce feels too thick, thin it with a splash of stock or cider.
  • For a richer finish, stir in a teaspoon of wholegrain mustard or a knob of butter before serving.
  • Schwartz Onion Sauce Mix gives a slightly creamier, milder flavour — ideal if you prefer a gentler onion taste.

Pairings

Red Wine

  • A light, fruity Pinot Noir from Burgundy — complements the cream without overpowering the pork.
  • Côtes du Rhône — subtle spice and warmth.

White Wine

  • Chardonnay (unoaked or lightly oaked) — rich texture, good balance for cream sauces.
  • Pinot Grigio — crisp enough to cut through the richness.

Beer & Cider

  • Medium dry English cider — apple brightness suits pork perfectly.
  • Pale ale — balanced bitterness and malt sweetness.

Non-Alcoholic

  • Sparkling apple juice with thyme sprig.
  • Iced ginger and lemon tea — adds freshness against the creamy sauce.
  • Soda with a dash of elderflower cordial for a floral lift.

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