I made this for dinner last night, it was so delicious that it spurred me on to revive my blog. This is a super-fast and healthy dinner, the sauce has two mustards, which add layers of flavour to the creamy sauce that tops these pork steaks. Serve with a sweet potato mash and spring greens.
Here it is, in all it's glory. Go forth and enjoy!
Serves: 2
WeightWatchers Propoints: 10 (per serving)
Ingredients:
2 sweet potatoes
1 baking potato
2 teaspoons butter
2 pork escallops (approx 100g each, fat trimmed)
100ml chicken stock
2 tbsp low-fat sour cream
2 teaspoons English mustard
2 teaspoons Wholegrain mustard
1 teaspoon cornflour
Salt and freshly ground pepper
200g Spring greens (sliced, or pre-prepared in a bag)
What to do:
Peel the potatoes and put in a bowl in the microwave, cover and microwave for 10-15 minutes, until the potatoes are cooked, then mash together with the butter, some salt, and pepper.
Spray a grill pan with low-calorie spray oil. Season the pork with salt and pepper and cook over moderately high heat until cooked – this only takes a couple of minutes on each side. Transfer the chops to a plate to rest for a few minutes.
Put the chicken stock, sour cream, mustards and the cornflour in a blender and mix until smooth. Transfer the sauce to a small saucepan and simmer over moderate heat until thickened, about 5 minutes. Season with pepper.
Serve straight away with some steamed spring greens, and the mustard sauce spooned over.
It was so delicious that I didn't get a change to take a photo, but I'll add one to this post next time I make it...
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