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You are here: Home / Uncategorized / No Count Pork in a Mushroom and Mustard Sauce

No Count Pork in a Mushroom and Mustard Sauce

May 15, 2017 by admin 7 Comments

No Count Pork in a Mushroom and Mustard Sauce

This is a delicious sauce and goes very nicely with a chilled glass of white wine, if you have the weeklies to spare.  It is free on No Count and 5sp on WW Freestyle; you would also need to point any rice or potatoes you served with it.

Ingredients (serves 2):

  • 2 pork steaks with any fat removed
  • an onion, diced
  • a garlic clove, crushed
  • 150g chestnut mushrooms, sliced
  • 150ml chicken stock
  • 200g Yeo Valley 0% creme fraiche
  • 2 tsp wholegrain mustard
  • salt and pepper

Method:

  1. Cook the pork steaks – either in the oven or fried using Frylight. I cooked it in the oven on 180C for 40 mins.
  2. Prepare the sauce when the pork is nearly ready.
  3. Spray a deep frying pan/wok with Frylight and cook the mushrooms, onion and garlic for about 5 mins.
  4. Add the chicken stock and bring to the boil; let it simmer for a couple of minutes.
  5. Add the crème fraiche, mustard and season. Stir in and allow to simmer for another couple of mins.

Served here with brown rice, cauliflower and broccoli mash.

Related posts:

No Count Chicken Chipotle Casserole
Lemon and Berry Delights
No Count Summer Salmon
No Count Harissa Pork Meatballs

Filed Under: Uncategorized

« Orange Spice Cake
No Count Harissa Chicken »

Comments

  1. Anonymous

    May 19, 2017 at 4:49 pm

    Hi. I’m trying no count for the first time this weekend and excited to see all your recipes. Do you think I could use Quark instead of creme fraiche in the pork, mushroom and mustard recipe please?

    Reply
  2. hhay50

    May 19, 2017 at 7:19 pm

    Hi, Quark would be fine to use in that recipe.Really hope you like no count, have a fab weekend!Helen xxx

    Reply
  3. bellasmum17

    July 13, 2017 at 8:11 pm

    Hi Helen … HELP!!I made pork in the mushroom and mustard sauce, very tasty and will definitely be making it again. However, my sauce separated/curdled. What did I do wrong? Hope you can help.
    Many thanks, Ann xxx

    Reply
  4. hhay50

    July 13, 2017 at 9:23 pm

    Hi Anna, glad you enjoyed the taste and don’t worry, it can take a while to get the timings right when adding the creme fraiche.You have to make sure that you don’t let the sauce boil once the creme fraiche has been added.Next time, take the pan off the stove, stir the creme fraiche in and serve immediately – that should help stop it from curdling.Helen xxx

    Reply
  5. bellasmum17

    July 14, 2017 at 11:38 am

    Thanks Helen will try that next time.
    Ann xxx

    Reply
  6. pat joubert

    November 19, 2017 at 10:59 am

    Could I use any other mustard with this please

    Reply
  7. hhay50

    November 19, 2017 at 12:48 pm

    Hi Pat, I think it would work with any mustard you like – the taste will just be different depending on the one you choose.Hope you enjoy it!Helen xxx

    Reply

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