Creamy mustard pork

Creamy mustard pork

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(25 ratings)

Ready in about 25 minutes

Easy

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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Ingredients

  • 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
    Pork

    Pork

    paw-k

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

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

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

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

    Mushroom

    mush-room

    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
    Mustard

    Mustard

    muss-tard

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

  • a good handful of fresh basil
    Basil

    Basil

    ba-zil

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

Method

  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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dimor
14th Feb, 2016
1.3
Sadly I found this quite tasteless, so won't be making it again.
deebul
29th Aug, 2015
5.05
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
16th May, 2015
5.05
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
16th May, 2015
5.05
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
16th May, 2015
5.05
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
17th Sep, 2014
3.8
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
pikolet
19th Mar, 2014
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
12th Aug, 2013
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
18th Feb, 2013
4.05
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
mercuryzelda
24th Nov, 2012
5.05
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!

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Lgcg69
12th Aug, 2013
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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