Quick and easy, this dish is ideal for the family weekday meal.
(2 votes)
Cook: 30 Mins
Serves: 4
Price: £1.88 per serving
Nutritional Information
Each 414g serving contains
Energy
2182kj
521kcal
2182kj
521kcal
26%
Fat
31g
31g
High
45%
45%
Saturates
13g
13g
Med
63%
63%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
0.85g
0.85g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
1 tbsp sunflower oil
500g pork loin steaks
4 spring onions, trimmed and sliced
150ml apple juice
200ml chicken stock made with quarter stock cube
2 tsp thyme, leaves only
2 tsp Dijon mustard (or coarse grain mustard)
100g reduced-fat crème fraîche
Broccoli, to serve
New potatoes, to serve
Method
1
Heat the oil in a frying pan and brown the pork steaks on each side. Set aside in a shallow dish.
2
Add the spring onion to the pan with the butter and cook over a medium heat for 2-3 minutes.
3
Return the pork to the pan with the apple juice, stock, thyme and mustard. Simmer for 15 minutes, turning the pork every so often. Remove the pork from the pan and set aside.
4
Return the pan to the heat and boil the pan juices for 3 minutes. Stir in the crème fraîche and simmer for 2 minutes. Return the pork to the sauce to heat through.
5
Serve with the steamed broccoli and new potatoes.