The Daily Feed 🍽

Pork & Creamy Mustard Sauce

A really quick and simple recipe. You could use pork chops, fillet, or loin steaks as I have. The sauce is easy to make and would match beautifully with chicken too.

Serve with your choice of greens or, check out the notes & tips section for how to make the bonus green beans side dish.

What you'll need

Enough for however many you're feeding, I cook for 2.

Main ingredients

Pork loin steaks, 2-4 depending on cut
Double cream, about 125-150ml

Store cupboard ingredients

Wholegrain mustard, 1-2 tbsp
Chicken or vegetable stock, about 250ml
Worcestershire sauce, a dash or 2!
Salt & pepper, to taste

What to do

1. Season and pan fry the pork in a little olive oil for 2-3 mins on each side. Transfer to a baking plate or shallow ovenproof dish and pop in the oven to finish cooking. This doesn't take a long, mine took about 10 minutes, 170 fan.

2. In the meantime, deglaze the pan with a cup of stock (that's about 250ml), add 1 heaped tbsp wholegrain mustard and a dash of Worcestershire sauce. Allow to bubble and reduce for 3-4 minutes. Turn down the heat, and add half a cup of cream (about 125-150ml) and allow to warm through.

3. Once the pork is cooked, add it to the creamy sauce along with any cooking/ resting juices and serve up with your choice of greens. I made (delicious) garlic green beans with parmesan cheese. I'll add the recipe to the notes and tips section below.

notes & tips

63 degrees this is the temperature at which pork is cooked. Insert a food thermometer into the thickest part of the meat. When it's at 63 degrees, it can come off the heat and left to rest.
no pork? no worries. Adjust cooking times and try with chicken.
room temperature if time allows, let the meat to come to room temp a bit before cooking, about 10-15 mins will do.
garlic green beans top, tail and par boil the beans for 3-4 mins in salted water. Drain well. Pan fry in a little oil and/ or butter, add 1 clove of chopped or minced garlic, salt and pepper. Once cooked through they're ready to serve up - just add some grated parmesan and a spritz of lemon juice!
recipes inspired by the kitchen sanctuary, linked here.

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