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:
- Cook the pork steaks – either in the oven or fried using Frylight. I cooked it in the oven on 180C for 40 mins.
- Prepare the sauce when the pork is nearly ready.
- Spray a deep frying pan/wok with Frylight and cook the mushrooms, onion and garlic for about 5 mins.
- Add the chicken stock and bring to the boil; let it simmer for a couple of minutes.
- 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.
Could I use any other mustard with this please
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
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
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
Thanks Helen will try that next time.
Ann xxx
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?
Hi, Quark would be fine to use in that recipe. Really hope you like no count, have a fab weekend! Helen xxx