Reminiscent of stroganoff, this winter warmer sees pork served with mushroom sauce and lemon potatoes to balance the richness.
Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
400g potatoes, sliced into 0.5cm slices*
1 tsp salt
1 lemon, zested and juiced
1 tsp olive oil
600g (4) boneless pork steaks, flattened to around 2cm with a mallet or rolling pin if needed
1 tsp smoked paprika
30g butter
200g chestnut mushrooms, thinly sliced
2 garlic cloves, finely sliced
3 spring onions
100ml white wine
80ml half-fat crème fraîche
*Starchy potatoes work best for this, so something like King Edwards or Russets, but really, any variety will do.
Method
Heat the oven to 200°C.
Bring a large saucepan of water to the boil. Add the salt and pre-sliced potatoes. Simmer for 8 mins, until tender enough for a fork to pierce without force.
Drain the potatoes and put them in a bowl. Add the lemon zest and olive oil and season with salt and pepper.
Then line a baking tray with foil, spread out the potatoes and grill for 15 minutes, turning them half way through and drizzling lightly with lemon juice.
In the meantime, sprinkle the pork slices with the paprika and lightly season. Heat a large frying pan over medium heat and add the butter. Once melted, add the pork and cook for 3 minutes each side, then set aside.
Add the spring onions, mushrooms and garlic to the pan and cook for 5 minutes, stirring occasionally.
Add the wine and crème fraîche and stir to combine, then return the pork to the pan and bring to a simmer. Cook for a few more minutes to warm the pork and thicken the sauce a little, then serve.
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