Recipe for creamy pork dijon with buttery new potatoes…
4 Boneless Pork Chops
250g Button Mushrooms – quartered/sliced
1 sachet Chicken Stock
4 tsp Wholegrain Mustard
4 tsp Garlic – crushed
600g Baby Potatoes
10g Italian Flat Leaf Parsley
60g Butter (from your pantry)
Milk (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”
Wash your hands and baby potatoes well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel. Brush your mushrooms with a soft basting brush.
Boil your potatoes in a large saucepan of salted water – 1 tsp of salt per litre of water. While your potatoes are cooking, heat your butter and crushed garlic in the microwave until liquid, about 30 seconds to a minute. Once your potatoes are cooked, drain them through a colander, halve them, season with salt and pepper and toss with your garlic butter and chopped italian flat leaf parsley.
Season your pork sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat and add a glug of olive oil. Once your oil is hot, fry your steaks for 3-4 minutes on each side until completely cooked through. Transfer to a serving dish. In the same pan, fry your quartered button mushrooms for 3-4 minutes until browned and cooked, then add your chicken stock, wholegrain mustard and cream. Reduce your heat to low-medium, thin your sauce with some milk if need be and cook for 2-3 minutes until your sauce coats the back of a spoon. Season to taste with salt and pepper and return your pork to the pan with your sauce.
Mix your watercress and grated parmesan in a medium mixing bowl with a drizzling of olive oil, salt and pepper.
Divide your pork dijonnaise amongst your servings and serve with your herby potatoes.
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