Pork in Mustard Cream Sauce
Pan fried pork in a delicious creamy mustard sauce.
Equipment
- 1 large frypan
Ingredients
- 2 tsp extra virgin olive oil
- 4x150 gram pork scotch fillet steaks (Note 1)
- ½ tsp salt
- ½ tsp freshly cracked black pepper
Creamy Mustard Sauce
- 1 cup chicken stock
- 1 tablespoon dijon mustard
- 1 tablespoon wholegrain mustard
- 1 tsp sugar
- 1 cup cream
- 1 tablespoon cornflour dissolved in 2 tablespoons of water (this is known as a cornflour slurry)
Instructions
- Place your frypan on the cooktop and heat on high heat. Add oil and allow oil to heat up before adding pork.
- Thoroughly dry pork with paper towel, then salt and pepper both sides. Place the pork in the hot pan and cook pork on each side for about 3-4 minutes a side. At this stage we are just looking to get a nice browning on each side, don't worry about it being cooked through - we cook it further in the sauce later on. Once both sides are nice and brown remove pork to a plate to rest.
- Add the chicken stock, both mustards and the sugar to the pan and mix thoroughly. You want to lift all the browned goodness (called fond) from the pan and mix it into your sauce. Let this reduce by half.
- Add the cream to the pan, mix well. Then return the steaks to the pan along with any juices from the resting plate. Simmer the steaks in the sauce on med-high for 5-10 minutes.
- Add cornflour slurry (1tb cornflour in 2tb water) to the sauce and mix well immediately. The sauce should thicken up in less than a minute.
- Serve pork with creamy mashed potato, steamed vegetables and of course lots of the gorgeous creamy mustard sauce.
Notes
Note 1 - Use pork scotch fillet steaks if at all possible - they are flavourful and tender. However if you cannot find these, you can substitute other pork chops or loin, however it won't be as tender or juicy.