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1. Season and Sear the Pork Steaks
Pat the pork steaks dry with paper towels.
Season both sides with salt and pepper.
Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat.
Add the pork steaks and sear 3–4 minutes per side until golden brown.
Remove steaks from the pan and set aside on a plate (they’ll finish cooking in the sauce).
2. Cook the Aromatics and Mushrooms
In the same pan, melt another tablespoon of butter.
Add chopped onion and cook for 2–3 minutes until softened.
Stir in garlic and cook for 30 seconds (until fragrant).
Add sliced mushrooms and cook for 5–6 minutes until browned and their liquid evaporates.
3. Make the Creamy Sauce
Pour in the chicken stock and stir, scraping up any browned bits from the pan.
Stir in Dijon mustard and thyme.
Let it simmer for 2 minutes to reduce slightly.
Lower the heat, pour in the cream, and stir well.
4. Simmer the Pork in the Sauce
