Pork in mustard sauce
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- 1 tbsp sunflower oil
- 500g pork loin steaks
- 4 spring onions, trimmed and sliced
- 150ml apple juice
- 200ml chicken stock made with quarter stock cube
- 2 tsp thyme, leaves only
- 2 tsp Dijon mustard (or coarse grain mustard)
- 100g reduced-fat crème fraîche
- Broccoli, to serve
- New potatoes, to serve
Heat the oil in a frying pan and brown the pork steaks on each side. Set aside in a shallow dish.
Add the spring onion to the pan with the butter and cook over a medium heat for 2-3 minutes.
Return the pork to the pan with the apple juice, stock, thyme and mustard. Simmer for 15 minutes, turning the pork every so often. Remove the pork from the pan and set aside.
Return the pan to the heat and boil the pan juices for 3 minutes. Stir in the crème fraîche and simmer for 2 minutes. Return the pork to the sauce to heat through.
Serve with the steamed broccoli and new potatoes.