Pork escalope with a creamy mustard sauce
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Escalopes are great for those days when you fancy a succulent meat dish, fast.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Wholegrain Mustard
1½ teaspoon(s), level
Pork Escalope, Raw
1 medium
Green Beans
125 g, trimmed
Shallots
2 medium, thinly sliced
Vinegar, All Types
1 tablespoon(s), cider
Honey
½ teaspoon(s), level
Half Fat Crème Frâiche
1 tablespoon(s), level
Watercress
25 g
Instructions
1
Heat a nonstick frying pan to medium and mist with cooking spray. Rub ½ teaspoon of the mustard onto the pork escalope, then cook for 2-3 minutes on each side. Remove from the pan and set aside to rest.
2
Meanwhile, bring a pan of water to the boil and cook the beans for 4 minutes, until tender. Drain, reserving 2 tablespoons of the cooking water, and set aside.
3
Mist the same frying pan you cooked the pork in with more cooking spray and fry the shallots for 3-4 minutes. Add the vinegar and honey and cook for 1 minute. Stir in the remaining mustard and the crème fraîche along with the reserved vegetable cooking water. Season to taste, then stir in the cooked beans and the pork resting juices.
4
Put the watercress on a plate and top with the green beans and half of the shallot mixture followed by the pork. Spoon over the remaining shallot mixture and serve.
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