Recipe

Pork Dijon with Parsley Potatoes

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Pork Dijon with Parsley Potatoes

Dijonnaise style mushroom and mustard cream sauce with seared pork sirloin and butter and herb new potatoes.




Ingredients to serve 2

  • 2 x Boneless Pork Chops
  • 125g x Button Mushrooms - quartered/sliced
  • ½ sachet x Chicken Stock
  • 2 tsps x Wholegrain Mustard
  • 100ml x Cream
  • 2 tsps x Garlic - crushed
  • 300g x Baby Potatoes
  • 5g x Italian Flat Leaf Parsley
  • 30g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Boneless Pork Chops
  • 250g x Button Mushrooms - quartered/sliced
  • 1 sachet x Chicken Stock
  • 4 tsps x Wholegrain Mustard
  • 200ml x Cream
  • 4 tsps x Garlic - crushed
  • 600g x Baby Potatoes
  • 10g x Italian Flat Leaf Parsley
  • 60g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Coming

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”

Washing Instruction

Wash your hands and baby potatoes well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel. Brush your mushrooms with a soft basting brush.

Step 1 - Herby Potatoes

Boil your potatoes in a large saucepan of salted water - 1 tsp of salt per litre of water. While your potatoes are cooking, heat your butter and crushed garlic in the microwave until liquid, about 30 seconds to a minute. Once your potatoes are cooked, drain them through a colander, halve them, season with salt and pepper and toss with your garlic butter and chopped italian flat leaf parsley.

Step 2 - Pork Dijonnaise

Season your pork sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat and add a glug of olive oil. Once your oil is hot, fry your steaks for 3-4 minutes on each side until completely cooked through. Transfer to a serving dish. In the same pan, fry your quartered button mushrooms for 3-4 minutes until browned and cooked, then add your chicken stock, wholegrain mustard and cream. Reduce your heat to low-medium, thin your sauce with some milk if need be and cook for 2-3 minutes until your sauce coats the back of a spoon. Season to taste with salt and pepper and return your pork to the pan with your sauce.

Step 2 -Cress and Parm Salad

Mix your watercress and grated parmesan in a medium mixing bowl with a drizzling of olive oil, salt and pepper.

To serve

Divide your pork dijonnaise amongst your servings and serve with your herby potatoes.