Pork steaks with garlic mushrooms
300 g, halved
Pork, medallion or loin steak, lean, raw
320 g, (Buy 400g), fat trimmed
600 g, (mixed variety), sliced
3 clove(s), crushed
½ cup(s), (125ml)
3 tsp, honey variety
1 medium, cut into wedges
2 x 3 second spray(s)
- Boil, steam or microwave potatoes until tender. Drain.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Season pork with salt and pepper. Cook pork for 3–4 minutes each side or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before serving.
- Reheat same pan over medium-high heat. Cook mushrooms and garlic, stirring, for 7–8 minutes or until mushrooms are browned and tender. Add stock and mustard and bring to the boil. Reduce heat and simmer for 2 minutes or until sauce has thickened.
- Top pork with mushroom sauce and serve with potatoes and lemon wedges. Season with pepper if desired.