Pork steaks with honey and mustard sauce

Pork steaks with honey and mustard sauce


73 people made this

About this recipe: Pork is a lean meat that offers good value for money. Spare-rib steaks are particularly well-priced, or you could use loin steaks.

Maggie Pannell

Serves: 4 

  • 4 lean pork steaks, trimmed of fat
  • 1 tbsp runny honey
  • 2 tbsp soy sauce
  • 3 tbsp lemon juice
  • 1/4 tsp ground cinnamon
  • pinch of ground nutmeg
  • 1 tbsp vegetable oil
  • 1 tbsp grainy mustard
  • salt and freshly ground black pepper
  • To serve
  • baby spinach leaves, raw or lightly cooked

Prep:2hr10min  ›  Cook:15min  ›  Ready in:2hr25min 

  1. Make regular nicks around the trimmed fat edge of the steaks using a sharp knife. This will ensure they stay flat while cooking.
  2. Blend together the honey, soy sauce, lemon juice, cinnamon and nutmeg in a shallow dish. Lay the pork steaks in this mixture, turning them and basting well with a spoon. Cover with cling film and leave to marinate in the fridge for 2 hours.
  3. Heat the oil in a large heavy-based frying pan. Drain the pork steaks, reserving the marinade, and fry over a gentle heat, for 6–7 minutes on each side, depending on their thickness.
  4. Remove the meat from the pan and place on a warmed plate. Pour off the excess fat from the pan. Pour the reserved marinade into the pan, reduce it slightly over a high heat, then stir in the mustard and blend well. Season to taste, then pour over the pork and serve immediately, with baby spinach.


To cook the spinach, lightly blanch it in a steamer over boiling water, for 30 seconds until just wilted. * You could also serve this dish with some rice tossed with sautéed mushrooms for a change.

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Reviews (18)


Altered ingredient amounts. Also marinaded meat overnight cut back on the soy sauce made it less salty added a wee bit more honey - 16 Mar 2011


This is the second time doing this receipe and must admit the whole family are loving it. It so simple and easy and ingrediants are what you have in the cupgboard. - 24 May 2011


Something else. I left the meat in the marinade overnight, which made things very straightforward when I got back home from work. - 08 Feb 2010

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