Pork steaks with garlic mushrooms
300 g, (chat variety), halved
Lean pork medallion or loin steak, raw
380 g, (Buy 400g medallions), fat trimmed
600 g, (mixed varieties), sliced
3 clove(s), crushed
½ cup(s), (125ml)
Honey Dijon mustard
1 medium, wedges to serve
10 g, leaves, to serve
1 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 on each side, until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes.
- Reheat same pan over medium heat. Cook mushrooms and garlic, stirring, for 7–8 minutes, until mushrooms are browned and tender. Increase heat to medium–high. Stir in stock and mustard. 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. Sprinkle with thyme and season with pepper.