Fri­day

PORK STEAKS WITH GAR­LIC MUSH­ROOMS

Woman’s Day (Australia) - - Celebrity News -

SERVES 4 PREP 10 MINS COOK 20 MINS 300g baby pota­toes, halved 3-sec spray oil spray 320g pork, medal­lion or loin steak, lean, raw (buy 400g), fat trimmed 600g fresh mush­rooms (mixed va­ri­ety), sliced 3 cloves fresh gar­lic, crushed ½ cup (125ml) chicken stock 3 tsp Di­jon mus­tard, honey va­ri­ety steamed zuc­chini, to serve 1 medium fresh lemon, cut into wedges

1 Boil, steam or mi­crowave pota­toes un­til ten­der. Drain.

2 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 3-4 mins each side or un­til just cooked through. Trans­fer to a plate. Cover pork with foil and set aside to rest 5 mins be­fore serv­ing.

3 Re­heat same pan over medium-high heat. Cook mush­rooms and gar­lic, stir­ring, 7-8 mins or un­til mush­rooms are browned and ten­der. Add stock and mus­tard and bring to boil. Re­duce heat and sim­mer 2 mins or un­til sauce has thick­ened.

4 Top pork with mush­room sauce and serve with pota­toes, zuc­chini and lemon wedges. Sea­son with pep­per, if de­sired.

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