Pork escallops with mushroom and sherry sauce

Pork escallops with mushroom and sherry sauce

Puddledub pork steaks are beautifully tender and lean. This recipe flattens them into escallops so that they cook really quickly.


What You Need...
2 Puddledub pork leg steaks
2 small onions – sliced
1 clove garlic - chopped
100g mushrooms – sliced
100ml dry sherry
2 tbsp oil
100ml ½ fat crème fraiche
1 tsp wholegrain mustard
½ tsp salt


1. Bat out the pork leg steaks between 2 pieces of cling film until
they are thin and flat. Cut each escallop in half.
2. Heat 1 tablespoon oil in a wide, shallow pan. Fry the onions and
garlic over a medium heat until softened. Add the mushrooms and
cook for 5 minutes, stirring now and again.
3. Add the sherry and boil, scraping the bottom of the pan and
reducing the liquid by half. Remove to a bowl.
4. Heat 1 tablespoon oil and when hot, add the pork escallops. Fry for
2 min each side then add the onion and mushrooms back to the pan.
5. Add the crème fraiche and mustard, stir well, bring back to a
simmer and cook for 5 min before serving.

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