A hearty and comforting pork dish, with a blend of honey, mustard and lime. Serve with choice of potatoes and seasonal vegetables.
- 4 Pork Shoulder Steaks
- Dash of Olive Oil
- 1 0nion
- 1 Gala Apple
- 4 Medium Size Mushrooms
- 2 Cloves of Garlic
- 1 Chicken Stock Cube
- 1tsp Dijon Mustard
- 1tbsp honey
- 1 tbsp low fat fromage frais
- Juice of 1 Lime
- 1tbsp of Cornflour
- Quarter Pint of Water
- Salt and Pepper to season
Pre heat oven to moderate, 180ºC, 356ºF, Gas Mark 4.
Add a dash of olive oil to a hot heavy based frying pan. Fry pork steaks until brown on both sides. Place browned pork on an oven tray and pop in the oven for 30-40 minutes.
Dice onion, apple and mushrooms and crush garlic cloves. On a moderate heat, add to the frying pan used to brown the pork. Saute gently with a wooden spatula until soft and translucent.
Add honey, mustard and lime juice, plus quarter of a pint of water and stock cube. Simmer for ten minutes allowing liquid to reduce.
Meanwhile mix the cornflour with a little water to make a slurry. Add to the frying pan and stir until thickened.
Finally add fromage frais, simmer for five minutes and season to taste
Serve with the pork shoulder steaks and choice of potatoes and veg.