Autumn means several things in our house. The curtains start to get drawn around 7pm, when I get home from work and when it is dark. I love nothing more than locking the doors and closing the curtains, cosy in our own little nest. Autumn means cosy lighting and usually, at some point in the month, these pork steaks will be bubbling away on the stove waiting to make our bellies very happy.
Ingredients:
4 pork steaks
Fry light
2 tsp mustard powder
400ml chicken stock
Ground black pepper
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| Mustard powder |
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| Stock ready to go in pan |
Method:
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| Turn occasionally |
1. Place a frying pan over a medium heat. Spray the pork with fry light and fry for 4-5 minutes, turning occasionally until golden.
2. Sprinkle 1 1/2 tsp of mustard powder over the pork, add the stock and season with black pepper.
3. Cover and simmer for 10 minutes until the pork is cooked.
4. Serve with mash and green beans.
This recipe was from Slimming World magazine in the March/April 2012 edition. I put some Flora light in the mash, so the only syns for this dish is any you add in mash to accompany it. It's a really uncomplicated and quick dish for a chilly autumn night. Light some candles, put on some music and dinner will not disappoint. Follow with a steamy cup of tea, a wee biscuit and some Netflix for added amazing.
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| Bon Appetit! |
