Creamy mustard pork
- Published: 31 Oct 08
- Updated: 18 Mar 24
Quick, simple and low in calories, this mustard pork recipe is an ideal supper.
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Ingredients
- 1 tbsp olive oil
- 4 pork chops
- 2 whole garlic cloves, peeled
- 2 leeks, washed and sliced
- A glass of white wine
- 1 tbsp wholegrain mustard
- 100ml chicken stock
- 50ml double cream
- 2 tbsp chopped fresh parsley
- A good squeeze of lemon juice
- Fresh flatleaf parsley leaves, to serve
- Mashed potato, to serve
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Method
- Heat 1 tbsp olive oil in a large frying pan and fry 4 pork chops with the garlic over a medium heat for 5 minutes each side. Discard the garlic and set the chops aside, covered with foil to keep warm.
- Add the leeks to the pan and cook for 6 minutes. Add a glass of white wine to the pan and reduce by two-thirds, then stir in mustard, chicken stock and double cream and season well.
- Bubble for a couple more minutes, then add chopped fresh parsley and a good squeeze of lemon juice.
- Sprinkle with fresh flatleaf parsley leaves. Serve the pork and creamy sauce with mashed potato, if you like.
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- Recipe from November 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 287kcals
- Fat
- 15.3g (6.4g saturated)
- Protein
- 29.2g
- Carbohydrates
- 2.4g (1.8g sugar)
- Salt
- 0.5g
delicious. tips
Cut the pork into strips. Fry with the garlic and 150g chestnut mushrooms, thickly sliced. Follow the recipe, but swap the mustard for 1 tbsp smoked paprika for a speedy stroganoff.
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Lovely recipe, enjoyed by all! Used pork tenderloin and roasted instead of chops. Will definitely be making again.