Another fast supper from Nigel Slater. Serve with potatoes and a green salad.
Ingredients
- 5 g butter
- 1 tbsp olive oil
- 1 plump garlic clove squashed flat
- 2 large pork leg steaks
- 225 ml double cream
- 3 tbsps dijon mustard
- 2 tbsps chopped parsley
- 225 ml double cream
- 3 tbsps dijon mustard
- 2 tbsps chopped parsley
Servings:
Instructions
- Melt the butter in a sauté pan over a medium heat. Add the oil and when it starts to foam pop in the garlic. Cook for a minute or two until soft and then add the pork steaks.
- Saute over a medium heat on both sides till golden and just cooked, about 7 minutes. Whip out the garlic clove, lift the pork out on to warm plates and then pour away all but 1 tbsp of the cooking oil and butter.
- Throw in the chopped parsley and the cream, add the mustard and bring slowly to the boil, stirring in any juices from the pan. Simmer gently for 3-4 minutes.
- Taste, season with salt and pepper, and spoon over the pork. A squeeze of lemon juice, added at the very end, will lift the sauce a little.
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