This pretty dish is not only tasty but cheap to make! Impress your family and guests without breaking the bank! I really like pork, I’ve said it before I’ll say it again…it really is pretty much as versatile as chicken and often cheaper. You could try this using chops, a tender loin, rib steaks or if pork isn’t what you fancy sub it for some, skin on chicken thighs or breasts.
Perfect served with some creamy mash and grilled vegetables such as asparagus, purple sprouting broccoli or baby leeks.
Ingredients (serves 4)
4 Pork loin steaks -lightly bashed and seasoned (i think the technical term is tenderised!)
Mushrooms – button, white, chestnut or a mix of, cut into quarters
Dried Porcini mushrooms – (optional but very nice!) Re-hydrated and chopped up small – keep the liquid!
1 large shallot – Diced finely
Garlic – cove of grated or crushed
Olive oil – for frying
Brandy – 50 ml (that’s a double folks!)
Stock – Chicken or vegetable about 1/2 pint. I recommend using a stock pot rather than dried cubes or powder
Plain flour – (gluten free if required) Teaspoon of
Wholegrain mustard – teaspoon of
Creme fraiche – 2 tablespoons (go for reduced fat – it’ll make you feel better)
Parsley – Fresh or frozen chopped
Rosemary – 3-4 sprigs
Salt and pepper – to taste
- Pork – Heat up the skillet pan on a medium heat, drizzle some oil and place the pork steaks evenly around the pan – make sure you rest the fat up against the edges to cook it properly. This will also add flavour to the pan. Fry until nicely browned as seen in the picture. Don’t be tempted to move it around too much. Turn over do the same on that side. Remove from the pan, wrap in foil and keep warm somewhere.
- Shallots and garlic -In the same pan, gently soften, don’t let it burn, add a little more olive oil if required.
- Mushrooms – Now add the mushrooms and saute lightly, then sprinkle on the flour and stir well
- Brandy – add the brandy and let the alcohol burn off for a minute
- Stock – now pour in the stock and porcini liquid and bring to a gentle simmer, throw in a large spring of rosemary and finally the mustard
- Creme fraiche – now reduce the heat give the skillet some time to adjust – they retain heat very well! Add the creme fraiche, gentle stir it in
- Herbs and seasoning – Now remove the rosemary, add the parsley, season to taste
- Pork – Evenly and gently place the pork into the sauce, push them down enough so the sides are coated but careful not to drown them. Simmer for 3-4 minutes to warm up the steaks. (you can pop it in the oven on a low heat now for if you need to for 5 or so mintues while you finsihing preparing the rest of the meal)
- Serve – place the fresh rosemary on top and serve with creamy mash and grilled vegetables