It has been a miserable week in the UK weather-wise with public transport grinding to a halt in London yesterday morning after some dramatic thunderstorms. As a consequence I have been eating comfort food to get through this dreadful weather and am praying that summer is just around the corner…
The recipe below is for pork with apples and mushrooms served in a mustard sauce, is both comforting and affordable. The flavour combinations are fairly traditional and are a nice balance of sweet, sharp and creamy. This is a straightforward recipe and does take too long to prepare which makes it very achievable to make when you get home after work – to put it into context it takes roughly the same amount of time to make as it does to peel and boil potatoes. If you don’t like pork then I would recommend substituting it with chicken thighs – just brown off the chicken in a separate pan before adding to the mixture in accordance with the recipe below.
In terms of what to serve with this recipe I would go for new or mashed potatoes and whatever green veg is currently in season preferably one with a slight crunch like sugar snap peas or green beans). This recipe is definitely worth a try. Enjoy!
Pork with apples and mushrooms served in a mustard sauce
Preparation time: 40 minutes
- 6 pork loin steaks or 600g pork meat (fat and sinew removed and cut into bite sized pieces)
- 2 onions (sliced)
- 1 garlic clove (minced)
- 2 eating apples (cored and cut into thin wedges)
- 6-8 chestnut mushrooms (sliced)
- 1 tsp dried sage
- 1 chicken stock cube
- 50ml white wine
- 2 tbsp whole grain mustard
- 150ml crème fraiche
- 1tsp sugar
- Place the onions and sugar in a large frying pan with a little oil and cook then onions until they are soft and slightly translucent on a low heat.
- After about 5 minutes add the pork, mushrooms and sage – cook for a further 5 minutes stirring occasionally.
- Add the wine, stock cube and apples and leave to simmer gently for 5-10 minutes stirring occasionally to help the pork cook evenly.
- Finally add the mustard and crème fraiche and season as needed. Stir well then cover the frying pan with a lid and leave to cook for a further 5 minutes. Serve immediately.