Pan-Fried Pork With Mushroom and Sherry Sauce

Serve this impressive pork dish and everybody will think you’ve been slaving in the kitchen for hours. So easy to make yet this creamy, mustardy pork would be ideal for a mid-week dinner party with friends. Serve with broccoli and new potatoes or pasta.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless pork loin chops
• 2  tablespoons  sunflower oil
• 1  onion, chopped
• 8  ounces mushrooms, thinly sliced
• 2  tablespoons sherry wine or 2  tablespoons  apple juice
• 1  tablespoon  whole grain mustard
• 7⁄8 cup creme fraiche

Directions

1. Cut the pork into thin slices horizontally to make thin steaks (escalopes).
2. Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
3. Remove from the pan and set aside.
4. Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
5. Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and crème fraîche.
6. Simmer for 5 minutes, or until pork is cooked.
7. Serve with broccoli and new potatoes or pasta.