Pan-fried pork with crème fraîche & prunes
- Preparation and cooking time
- Serves 4
Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties
- STEP 1
Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
- STEP 2
Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.