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Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.
Sprinkle both sides of the pork steaks with ¼ tsp of the salt and ¼ tsp of the pepper.
Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.
Add the remaining 1 tbsp of oil to the pan.
Add in the sliced onion, sliced mushrooms and the remaining ¼ tsp each of salt and pepper.
Fry for 5 minutes, stirring often, until the onions have softened.
Add the garlic. Fry for a further minute, whilst stirring.
Sprinkle the flour over the onions and mushrooms and stir together to coat.
Pour in the stock whilst stirring.
Add in the tomato puree, white wine vinegar, and cream and stir again.
Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through.
Serve topped with a sprinkling of fresh parsley.