Skip to main content

Pork Shoulder Steaks With Horseradish-Mustard Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This high-protein dish elevates simple pork shoulder steaks with a robust, tick-crusted rub and a piquant horseradish-mustard sauce. Using pork shoulder rather than loin ensures the meat remains succulent and tender under the high heat of the grill, while the addition of toasted nori provides an optional but delicious savoury depth. It is a fantastic choice for those seeking a nutritious, filling meal that does not compromise on bold, peppery flavours.

Perfect for a midweek dinner or a casual weekend barbecue, these steaks are best served alongside a crisp green salad or roasted root vegetables. The combination of heat from the horseradish and the sweetness of the honey creates a sophisticated profile that works beautifully with the rich, charred notes of the grilled meat. It is a simple yet impressive way to serve a budget-friendly cut of pork.

In this article:

Video picks

Continue reading below

Ingredients for Pork Shoulder Steaks With Horseradish-Mustard Sauce

  • 2 tablespoons finely grated peeled horseradish or 1 tablespoon (packed) drained prepared horseradish

  • 2 tablespoons Dijon mustard

  • 1 tablespoon whole grain mustard

  • 1 teaspoon honey

  • Kosher salt

  • 1 toasted nori sheet (optional)

  • 1 tablespoon ground coriander

  • 1 tablespoon mustard powder

  • 2 teaspoons light brown sugar

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • Vegetable oil (for grill)

  • 4 (3/4"-thick) pork shoulder steaks (1 1/2–900g .)

  • Kosher salt

  • 2 tablespoons finely grated peeled horseradish or 1 tablespoon (packed) drained prepared horseradish

  • Special Equipment: A spice mill or mortar and pestle

How to make Pork Shoulder Steaks With Horseradish-Mustard Sauce

Back to contents

Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.

If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.

Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 60°C, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.

Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.