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Creamy pork with garlic mushrooms

Preparation time:
15 minutes
Cooking time:
30 minutes
Serves:
 4

Ingredients

  • 1 tbsp olive oil
  • 250g pack chestnut mushrooms, stalks removed
  • 2 cloves garlic, finely chopped
  • 1 small red onion, chopped
  • 4 essential Waitrose British Pork Shoulder Steaks, each cut in half
  • 1 tbsp essential Waitrose Dijon Mustard
  • 150 ml dry white wine
  • 1 tbsp chopped fresh marjoram
  • 6 tbsp essential Waitrose Double Cream

Method

  1. Heat the oil in a large, non-stick frying pan. Add the mushrooms flat side down, in a single layer and sprinkle with garlic and seasoning. Cook quickly to brown the base, then turn them over, cover the pan and cook for 5 minutes until tender. Remove the mushrooms from the pan and keep warm
  2. Add the onion to the pan and cook over a medium heat for 3 minutes until softened. Add the pork and brown on both sides. Mix in the mustard, wine, marjoram and seasoning, bring to the boil and simmer gently for 12–15 minutes or until the pork is tender and cooked through
  3. Stir in the cream, bring to the boil and simmer for 1 minute until thickened. Check seasoning and spoon the mushrooms over the pork. Serve with mashed potato and green beans

Cook's tips

Use a good quality, medium dry, white wine such as a Chardonnay for the best flavour in this recipe.

Drinks recommendation

The creaminess of this sauce lends itself to a
barrel-fermented Californian Chardonnay. This example is elegant and flavourful:
Bonterra Organic Chardonnay, Mendocino
County, California, USA.

Comments and images

Average user rating 4 stars out of 5

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Zhagan

Zhagan 06 May 2010 11:30

If you don't burn the garlic this is a really nice tasty dish

frankiew1

frankiew1 12 February 2010 11:30

Have to disagree, tasted of burnt garlic and overly powerfully of mustard. One for the recycling.

Anagram

Anagram 30 January 2010 08:50

Excellent taste. Enjoyed every mouthful.

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4 stars out of 5

Average user rating Based on 66 ratings

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Nutritional Info

Typical values per serving:
Energy 460.0kcal
Sugars 2.7g
Fat 33.8g
Saturated Fat 16.2g
Salt 0.6g

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This recipe was first published on Waitrose.com in December 2009