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.