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Wednesday, 7 August 2013

Creamy Mushroom & Mustard Pork


4 pork chops, sliced
1 onion, sliced
1 clove garlic, crushed
250g mushrooms, sliced
1 tbsp apple cider vinegar
1  tbsp wholegrain mustard
50ml stock
100g low fat creme fraiche
handful green beens/mange tout/sugarsnap peas
spaghetti/noodles/rice to serve


Pan fry the pork in fry lite for about 2 minuted until browned.  Add the onion & garlic and cook for a further 4-5 minutes.

Add the vinegar, mustard & stock to the pan and reduce slightly.  Test the flavour of the sauce and if happy remove from heat and stir in the creme fraiche.  Season and serve with fresh veg & noodles.

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