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Pan-Seared Pork Steak With Creole Mustard Glaze

Bring home the bold, soulful flavor of Pork Steak with Creole Mustard Glaze. Thick, tasty pork steaks lock in every drop of that tangy spiced glaze for deliciousness that lingers. Tastes so good, it’ll have you screaming, “MUSTARD!”

Cooking time 45 min
Preparation time Prep 15 min
Serves Serves 4

Ingredients

  • For the pork chops:
  • 4 bone-in pork shoulder steaks (about 1 inch thick)
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powde
  • ½ tsp. cayenne pepper (optional, for heat)
  • 1 tsp. salt
  • ½ tsp. black peppe
  • For the mustard glaze:
  • ½ cup Creole mustard (or coarse-grain mustardwith a splash of hot sauce)
  • ¼ cup honey (or brown sugar, for deepersweetness)
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • Sliced scallions, for topping

Ingredients

  • For the pork chops:
  • 4 bone-in pork shoulder steaks (about 1 inch thick)
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powde
  • ½ tsp. cayenne pepper (optional, for heat)
  • 1 tsp. salt
  • ½ tsp. black peppe
  • For the mustard glaze:
  • ½ cup Creole mustard (or coarse-grain mustardwith a splash of hot sauce)
  • ¼ cup honey (or brown sugar, for deepersweetness)
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • Sliced scallions, for topping

Directions

  1. Preheat oven to 375 degrees F. Pat pork steak dry. Rub with olive oil, paprika, garlic powder, cayenne, salt, and black pepper. Heat a large,oven-safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4-5 minutes, flip and cook 4-5 minutes more.Place skillet in oven and cook about 10-12 minutes until reaching an internal temperature of 145-160 degrees F with a 3-minute rest.

  2. Meanwhile, in a small bowl, whisk together Creole mustard, honey, apple cider vinegar, Worcestershire sauce, garlic, and chicken stock.Simmer over medium heat 5–7 minutes, until reduced by about a third. Stir in heavy cream.

  3. Spoon Creole Mustard Glaze generously over pork chops. Garnish with fresh parsley or scallions.

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