Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Pork steaks with creamy mustard sauce

Pork steaks with creamy mustard sauce

6
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
2
Difficulty
Easy
Lean, tender pork sizzle steaks are great for those days when you fancy a succulent meat dish, fast.

Ingredients

Whole grain mustard

1½ tsp

Pork leg steak, raw

200 g, (2 x 100g steaks)

Green string beans

250 g, trimmed

Eschalot(s)

2 whole, thinly sliced

Apple cider vinegar

1 tbs

Honey

½ tsp

Light sour cream

2 tbs

Watercress

25 g, or baby spinach leaves, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Rub 1 teaspoon mustard over the pork steaks. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork steaks for 1-2 minutes on each side, or until browned and just cooked through. Transfer to a plate and set aside to rest.
  2. Meanwhile, bring a small saucepan of water to the boil. Cook beans for 3-4 minutes, until tender. Drain, reserving 2 tablespoons of the cooking water.
  3. Lightly spray the same non-stick frying pan again with oil and heat over medium heat. Cook eschalot, stirring, for 2-3 minutes or until softened. Stir in vinegar and honey and cook for a further 1 minute. Stir in the remaining mustard, sour cream and reserved cooking water. Season with salt and pepper, then stir in the pork resting juices.
  4. Divide pork and beans between 2 plates, spoon over creamy mustard sauce. Serve with watercress.

Notes

TIP: You’ll find thin pork steaks (labelled as pork sizzle steaks) in the refrigerated meat cabinet at major supermarkets. Boil 200g baby chat potatoes for an extra side (between 2).

You might like

You might like