Creamy Pork, Apple and Mustard Pan-Fry

cook 20 mins
  • 2 tablespoons olive oil
  • 25 g (1 oz) butter
  • 1 large red onion, cut into slim wedges
  • 2 medium red apples, cored and cut into slim wedges
  • 600 g (1 lb 5 oz) pork fillet, thinly sliced
  • 300 ml (1/2 pint) hot chicken stock
  • 200 ml (7 fl oz) crème fraîche
  • 2 tablespoons Dijon mustard
  • 2 tablespoons wholegrain mustard
  • 6 tablespoons chopped parsley
  • mashed potatoes or crusty bread, to serve (optional)
  • Heat the oil and butter in a large frying pan, add the onion and apples and cook over a medium-high heat for 5 minutes, turning and stirring occasionally, until golden and starting to soften. Remove with a slotted spoon and keep warm.
  • Add the pork to the pan and cook over a high heat for 5 minutes until golden and cooked through. Return the onion and apples to the pan with the stock and bring to the boil. Reduce the heat and simmer for 3 minutes until the stock has reduced by half, then add the crème fraîche and mustards and heat through for 2 minutes.
  • Stir in the parsley, then serve hot with mashed potatoes or crusty bread, if liked.
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