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Pork steaks with creamy mustard sauce

Pork steaks with creamy mustard sauce

Total Time
20 min
5 min
15 min
Lean, tender pork sizzle steaks are great for those days when you fancy a succulent meat dish, fast.


Whole grain mustard

1½ tsp

Pork leg steak, raw

200 g, (2 x 100g steaks)

Green string beans

250 g, trimmed


2 whole, thinly sliced

Apple cider vinegar

1 tbs


½ tsp

Light sour cream

2 tbs


25 g, or baby spinach leaves, to serve

Oil spray

2 x 3 second spray(s)


  1. Rub 1 teaspoon mustard over the pork steaks. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork steaks for 1-2 minutes on each side, or until browned and just cooked through. Transfer to a plate and set aside to rest.
  2. Meanwhile, bring a small saucepan of water to the boil. Cook beans for 3-4 minutes, until tender. Drain, reserving 2 tablespoons of the cooking water.
  3. Lightly spray the same non-stick frying pan again with oil and heat over medium heat. Cook eschalot, stirring, for 2-3 minutes or until softened. Stir in vinegar and honey and cook for a further 1 minute. Stir in the remaining mustard, sour cream and reserved cooking water. Season with salt and pepper, then stir in the pork resting juices.
  4. Divide pork and beans between 2 plates, spoon over creamy mustard sauce. Serve with watercress.


TIP: You’ll find thin pork steaks (labelled as pork sizzle steaks) in the refrigerated meat cabinet at major supermarkets. Boil 200g baby chat potatoes for an extra side (between 2).