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Creamy pork Penne with mushroom and bacon

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15 minutes

2 x 300g pork steaks, 2cm thick

Salt & pepper to taste

2 teaspoons olive oil



4 cups cooked Penne pasta, drained

150g Australian bacon, diced

40g butter

200g Swiss brown mushrooms, quartered

200g mushrooms, sliced

300ml cooking cream

300ml chicken stock

Finely chopped parsley to garnish

Cooking Instructions:

1. Brush each pork steak with olive oil and season with salt & pepper. Set aside to come to room temperature.

2. Heat a large pan over medium heat for 2 minutes, then add the bacon pieces cooked until well browned for 4-5 minutes. Remove bacon and set aside.

3. Add the butter to the pan and brown the mushrooms well for 3-4 minutes.

4. Add the cooking cream to the pan with the chicken stock and cook for 3-4 minutes, stirring continuously. Set aside.

5. Heat a separate pan over medium heat for 2 minutes and cook the pork steaks 6 minutes on one side, turn the steaks and cook for a further 2 minutes. Remove and allow to rest for 2 minutes before serving.

6. Toss the cooked pasta into prepared mushroom sauce and heat through, coating pasta well with sauce. Season with cracked black pepper

7. Slice the pork steaks diagonally into thick pieces and serve over the pasta. Garnish the pork with chopped parsley and serve in the pan at the table with a green salad and a little parmesan cheese

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