Double Pan-Fried Pork Steak in Creamy Mustard Sauce
with Rosemary Roasted Potatoes, Garlicky Green Beans and Spinach
- Milk
- Mustard
This hearty recipe certainly cuts the mustard! Pair tender pork steaks with a wholegrain mustard creamy sauce, then serve with rosemary roast potatoes and garlicky green beans for a dinner that feels like a treat for your midweek.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
160 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
4 unit(s)
British Pork Loin Steaks
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
10 grams
Wholegrain Mustard
(Contains: Mustard)
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).
Pop your green beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Toss the coat.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Meanwhile, halve, peel and thinly slice the shallot.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
While the pork is resting, heat a drizzle of oil in the (now empty) pan on medium-high heat.
Once hot, add the shallot and season with salt and pepper. Cook, stirring occasionally, until softened, 3-4 mins.
Once the shallot has softened, add the remaining garlic and cook for 1 min.
Stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
Once the mustard sauce has thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if you feel it needs it.
Add a splash of water if it looks a little thick.
When everything's ready, slice the pork steaks and share between your plates.
Serve the rosemary roasted potatoes and garlicky green beans alongside.
Spoon over the creamy mustard sauce onto the steaks to finish.
