Creamy mustard pork

Ready in about 25 minutes


Serves 2 - 3
A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles

Nutrition and extra info

  • Freezable

Nutrition: per serving (for 2)

  • kcal522
  • fat34g
  • saturates15g
  • carbs11g
  • sugars0g
  • fibre3g
  • protein44g
  • salt0.89g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g pork fillet, thinly sliced



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 large onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 100g chestnut or button mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 100ml/3½ fl oz crème fraîche
  • 1 rounded tbsp wholegrain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • a good handful of fresh basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.

  2. Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

Recipe from Good Food magazine, March 2004
BBC GoodFood Magazine

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Comments, questions and tips

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Comments (36)

dimor's picture

Sadly I found this quite tasteless, so won't be making it again.

deebul's picture

I cooked this for lunch with rice and caraway carrots, it went down very well, i added a glass of vermouth and cooked using pork medallions, will make again.

cshobbs's picture

I didn't make exactly this as I have a pre-2000 GF recipe called "mustard pork steaks with creamy mushroom sauce".
The first step was to flatten the meat and coat it in seasoned flour. Also, the mushrooms were added with some white wine.
Excellent recipe!

PS Why is Sainsbury's so much more expensive?

cshobbs's picture

I haven't made this exactly - but I have a pre 2000 GF recipe called "mustard pork steaks with creamy mushroom sauce". The first instruction is to flatten the steaks and then to coat them in seasoned flour. At the end of step 1 you add wine/stock. Finally I carefully added full fat natural yoghurt - I didn't have any splitting problems.
Excellent recipe!

PS. Why is Sainsbury's so expensive?

cshobbs's picture

I haven't made exactly the same as above, but I have a pre-2000 Good Food recipe called "mustard pork steaks with creamy mushroom sauce". The first instruction is to flatten the steaks - so I imagine it is very similar to the one above. The main differences are that the steaks are coated in seasoned flour first and that wine is added at the end of step 1. I finished it by carefully adding full fat natural yoghurt.
All in all, an excellent recipe.

PS. Why is Sainsbury's so much more expensive than the other supermarkets?

babs60's picture

Really enjoyed this & will be added to my favourite collection, but we did find the basil a little overpowering. I added extra garlic, used Dijon mustard & Greek yogurt. Next time I will cut down on the basil & add some cracked black pepper corns. I may even replace the basil with a small amount of wild sage.

pikolet's picture

Excellent recipe. Only change I made was to use about 1/2 a teaspoon of dried basil instead of the fresh. Whole family loved it and I think the leftovers were even better.

Lgcg69's picture

Thought this was tasty, but wondered how long it takes for the creme fraiche to go runny? I had it on the hob for 10-15 mins and was still quite thick, didn't want the pork to overcook so added some veg stock.

merlin-humans's picture

This was a spur of the moment recipe for us and certainly delivered on ease and taste! We used 150ml of creme fraiche and threw in an extra garlic clove too. I would add a little more basil next time.

mercuryzelda's picture

I used the sauce ingredients as a marinade of sorts; coated two pork chops well in the (uncooked) sauce and let sit for an hour, then baked the chops in the oven. Heavenly!

rebeccamottershead's picture

Delicious, served it with lemon and rosemary wedges. I didn't have any creme fraiche so I used a mix of Greek yoghurt and marscapone, both leftovers. Will definitely be cooking this again.

rhiannonlwilliams's picture

My husband, made this. He never cooks and has been looking for easy recipes to make and this was a huge hit. He served it with linguine and the children are starting to think that he can actually cook!

wilkinson36's picture

this is so tasty and easy and quick to make, a weekly meal now in my house. love it!

pippidoodle's picture

I'd also add more crème fraiche as not quite enough
sauce for me.

pippidoodle's picture

Have just made this for dinner today. Very quick & very easy to make. I think I may put more garlic in next time & a bit more seasoning. A very good dish that my partner & I enjoyed very much. Served with honeyed baby carrots, buttered baby new potatoes & peas. Yummy.

rachel_symes's picture

Made this last night. Good, quick, went well with bulghur wheat and broccoli. Pretty much doubled the mustard and garlic content. Will definitely make again; simple, quick, tasty - an excellent, rapid supper dish.

bouncy_benjamin's picture

Love love LOVE this... quick easy n really comforting
I've made this over n over a real favourite

nicolao74's picture

Really simple with very few ingredients but I really enjoyed it. Will definately be doing this one again as a quick midweek dinner.

sallynicholls's picture

quick and easy dish when limited on time, i have also used dijon mustard in this receipe and works just as well.

feefeescotty's picture

Arghhhhh made this for 5 for tea only 3 in so thought i would have one for luch tomorrow. How wrong was I ?????? It must be good


Questions (1)

Lgcg69's picture

Thought this was really tasty, however was wondering how long it takes for the creme fraiche to go runny? Had it on the hob for 10-15 mins and was still quite thick, didn't want the pork to overcook so added some veg stock?

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