Monday, 22 August 2011
Escalope of pork in honey mustard sauce
4 pork escalopes
A little vegetable (or light olive) oil
2 shallots, chopped finely
A splash of white wine
250ml double cream
1 tablespoon grainy honey mustard (or 1 tablespoon grainy mustard and 1 teaspoon runny honey)
Salt and pepper
Heat a griddle pan over a high heat. Oil and season both sides of the escalopes. Reduce the heat to medium. Place the pork in the griddle pan and fry (without moving them) on one side until you can see they are cooked halfway through. Turn them, and repeat on the other side. Remove the escalopes from the pan, wrap them in foil, and set them aside.
Gently fry the onions in the oil that remains in the pan, until they are glossy. Add a splash of wine to ‘de-glaze’ the pan. Add the cream and bring to the boil, then turn the heat down to low. Add 2/3 of the honey mustard. Return the pork to the pan, with any juices that have seeped out. Check the seasoning and adjust. Add a little more mustard, to taste. Baste the pork with the sauce.
Serve with mash or new potatoes, and the veg of your choice. I like finely sliced cabbage, sautéed in a little butter for 2-3 minutes.