Pork steaks with creamy mustard sauce
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Lean, tender pork sizzle steaks are great for those days when you fancy a succulent meat dish, fast.
Ingredients
Whole grain mustard
1½ tsp
Pork leg steak, raw
200 g, (2 x 100g steaks)
Green string beans
250 g, trimmed
Eschalot(s)
2 whole, thinly sliced
Apple cider vinegar
1 tbs
Honey
½ tsp
Light sour cream
2 tbs
Watercress
25 g, or baby spinach leaves, to serve
Oil spray
2 x 3 second spray(s)
Instructions
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.
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