Tuesday, 8 July 2008

Pork With Maple & Mustard Cream Sauce

I like cooking pork steaks on a weeknight as they're quick and easy to prepare at the end of a busy day! this dish is simple to prepare and uses few ingredients, making it perfect for busy nights. oh and it doesn't hurt that it tastes good too ;-)

4 pork steaks
2 tablespoons seeded mustard
1/4 cup maple syrup
1 tablespoon olive oil
1/2 small cup dry white wine

place pork in shallow dish, pour over combined mustard & syrup, stand 10 minutes. drain pork, reserving marinade.

heat oil in pan, add pork and cook untill browned on both sides & done to your liking. remove and keep warm.

deglaze the pan with half the wine. mix the other half wine with reserved marinade, pour it into the pan and bring to the boil. simmer uncovered untill slightly thickened. towards the end turn the heat down low & add the cream (I used about 1/4 cup).

put the steaks back in the pan turn to coat with sauce, then serve with sauce poured over. crusty bread and mash goes nice with this, noodles would be good too!


~Priscilla~ said...

pork is great, i just have to remember not to cook it *too* long! this looks delicious. you can't beat easy lip smacking recipes!

Kevin said...

That sounds really tasty!

Donna said...

Sounds Wonderful!! I make a yellow mustard and brown sugar sauce and then pop them under the broiler for a bit...wonderful! Happy day sweetie!!hughugs

MrOrph said...

Yikes! Watch out for the Jeena pork police! You ain't scared?! :-)

How can you go wrong with a sauced, sweet, succulent, pork chop done right? Good stuff!

Ruth Elkin said...

I love pork chop... tend to do the apple sauce cos i like eating the leftovers on it's own the next day but anywhooooooo, this sauce sounds fabulous!

Cooking and the City said...

thanks Priscilla, as you say you have to watch pork, it over cooks very easily :-)

thanks Kevin, it was tasty :-)

Donna, thank you & your pork recipe sounds delicious, yum :-)

LOL Mr Orph the pork police hey, are'nt I one of their serial offenders. hopefully I'll be let off with a warning. btw, thanks for the nice comment :-)

Ruth, as always thank you :-)

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