This is a lovely tender pork dish with loads of mushrooms and plenty of sauce. It tastes great over mashed potato or served alongside a baked potato.

Free printable recipe is available on our site:

Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hour 25 minutes

Serves 4

Ingredients

• 3 tbsp olive oil
• 4 thick boneless pork shoulder or loin steaks
• ¼ tsp salt
• ½ tsp black pepper
• 1 large onion, peeled and thinly sliced
• 200g (7 oz) mushrooms, sliced
• 3 cloves garlic, peeled and minced
• 2 tbsp plain (all-purpose) flour
• 360 ml (1 ½ cups) chicken stock
• 1/2 tbsp tomato puree (paste)
• 1/2 tbsp white wine vinegar
• 60 ml (¼ cup) double (heavy) cream

To serve
• 2 tbsp freshly chopped parsley
• Mashed potato
• Green vegetables – such as sprouts

Instructions
1. Heat 2 tbsp of the oil in a large frying pan over a high heat.
2. Sprinkle both sides of the pork steaks with ¼ tsp of the salt and ¼ tsp of the pepper.
3. Place in the pan and fry for 2 minutes each side, until browned. Remove from the pan and place in the slow cooker.
4. Add the remaining 1 tbsp of oil to the pan and turn the heat down to medium.
5. Add in the sliced onion and fry for 5 minutes, stirring often, until the onions have softened.
6. Add the minced cloves of garlic. Fry for a further minute, whilst stirring.
7. Sprinkle the flour over the onions and stir together to coat.
8. Slowly pour in the stock whilst stirring.
9. Pour the liquid from the pan into the slow cooker.
10. Add the sliced mushrooms, tomato puree, white wine vinegar and the remaining ¼ tsp of pepper to the slow cooker. Stir together.
11. Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
12. Remove the lid and stir in the cream, then serve topped with a sprinkling of fresh parsley.
13. I like to serve mine with mashed potato and sprouts.

Tip: Add in some vegetables too if you like. Chunks of potato, courgette (zucchini), baby carrots and green beans all make a great addition.

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