Creamy Mustard Pork Steak
with Potato Mash & Capsicum Salad
- Milk
Say hello to comfort with a kick! Juicy pork steaks get the creamy mustard treatment, served up with buttery mash and a zesty veggie salad for a dinner that’s equal parts hearty and fresh. We’ve replaced the broccoli in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Mixed Salad Leaves
1
Capsicum
300 g
Pork Loin Steaks
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1 packet
Dijon Mustard
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk; )
40 g
butter
(Contains: Milk; )
¼ tsp
pepper
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Bring a medium saucepan of water to the boil. Peel potato and cut into large chunks. Thinly slice capsicum into strips.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.
• Drain potatoes and return to the saucepan. Add the milk, butter and a pinch of salt and mash until smooth.
ELEVATE ME: If you’ve added extra ingredients to your recipe, add truffle oil to potatoes when mashing.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add capsicum and cook, until tender, 4-5 minutes. Transfer to a large bowl.
Season with salt and pepper and allow to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. Season pork loin steaks generously with salt and the cracked black pepper.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes. Slice pork just before serving.
• Return frying pan to medium heat. Add Dijon mustard and cream (see ingredients) and simmer, until slightly reduced, 1-2 minutes.
ELEVATE ME: If you’ve added extra ingredients to this recipe, pick thyme leaves and stir through the sauce.
• To the bowl with capsicum, add mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Divide mash and capsicum salad between plates. Top mash with pork.
• Spoon creamy mustard sauce over pork to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, sprinkle grated Parmesan cheese over salad to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy mustard sauce was a hit, with many praising its taste and ease of preparation.
- Ease of prep: Some found the recipe had many steps, but others noted it was quick and simple to make.
- Suggestions: Consider reducing or omitting milk when mashing potatoes for a firmer texture.
- Next-day meals: The dish keeps well, making it suitable for leftovers.
- Portions: Several reviewers mentioned feeling hungry afterwards, suggesting larger servings might be needed.
