This easy garlic mustard sauce is also great with chicken as well
as pork.
Mustards vary tremendously in strength, in particular English mustard
is very hot. This garlic mustard pork recipe works best with a mustard that's tasy without
being too fiery.
| See note on ingredients |
| 2 Pork Steaks |
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Use whatever cut of pork suits you best, adjust cooking time if necessary
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| 1/2 oz (15 gm) Butter |
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| 2 cloves Garlic, crushed |
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As always, adjust quantities of garlic according to taste
|
| 1 Onion, finely chopped |
|
|
| 1 glass White Wine |
|
|
| 1/4 pint (140 ml) Chicken Stock |
|
|
| 1 TBsp Wholegrain Mustard |
|
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| 1 TBsp Natural Yoghurt |
|
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| Salt & pepper |
|
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| As usual I recommend using
organic ingredients wherever possible. |
Melt the butter in a pan with a little oil. Brown the pork lightly on both
sides then remove and set aside.
Add the chopped onion and cook gently until soft. Add the garlic and
cook for a further minute or so.
Add the white wine, turn up the heat and reduce volume by about half.
Turn the heat back down, add the chicken stock and stir in the mustard, season with
a little salt and plenty of pepper. Return the pork to the pan and cook
uncovered at the lowest possible heat for about 20 minutes, stirring occasionally.
Remove the pork to serving plates. If the sauce is still too thin for your taste
then turn up the heat for a minute or two.
Remove the garlic mustard sauce from the heat, stir in the yoghurt and
serve immediately with the pork, mashed potatoes and your favourite veg.
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