Creamy pork with garlic mushrooms

Name: Creamy pork with garlic mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 250 g pack chestnut mushrooms, stalks removed; 2 garlic cloves, 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

An indulgent and flavourful pork dish, served with mash potato to mop up the creamy sauce!

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

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

Method

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
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
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