These are wonderfully quick and easy to prepare. The creamy mustard sauce soaks up the juices and complements the pork deliciously.
Serves 2 1/2 tbsp olive oil 2 boneless pork steaks 2 generous tsp mustard (wholegrain or Dijon) 2 level tbsp crème fraîche Small handful of parsley, chopped |
• CALORIES 290 • PROTEIN 25G • FAT 20G • FIBRE 0G • CARBS 2G |
Fry the pork steaks in the oil in a small frying pan for 15-20 minutes, or until the juices do not run pink. Take the pan off the heat, allow the meat to cool for a few minutes and then add the mustard and crème fraîche, stirring them into the juices. Season and scatter the parsley over.
Serve with 2 tbsp cooked grains such as quinoa or bulgar wheat to soak up the juices (see here) and green veg.