Tuesday, 30 September 2008
Recipe - Pan fried pork escalopes with rice and a creamy mustard sauce
I was checking the contents of my freezer when I found some pork escalopes that was hiding in there. One night of defrosting in the fridge and this is what happened to them...
This time I served it with rice but you could as well serve it with potato mash. The recipe multiplies easily.
Ingredients (serves 1 - 2)
2 pork escalopes
1 leek, washed and sliced
125 ml white wine
1 tbsp wholegrain mustard
50 ml chicken stock
1 tbsp double cream
Fresh basil, sliced
Season and fry the pork escalopes in a pan over medium heat until nicely golden and cooked through. Put to the side and keep warm.
Put the leek slices into the pan and fry for 5 - 6 minutes. Add the wine and reduce by two thirds. Stir in the mustard, stock and cream. Season to taste. Let this bubble away for a couple of minutes. Add the basil and a good squeeze of lemon juice.
Serve the pork and sauce with rice.