What you'll need
|Cider & Horseradish Wholegrain Mustard|
- Pork Steaks
- Braised Peas
- Sticky Shallots
We learned how to make this fabulous dish from one of our great customers, Storm.
‘I whipped up this super easy dish of pan-fried pork steaks with braised peas, kale, and sticky shallots. Once the pork was crispy (because everyone loves crispy fat!) and cooked through, I deglazed the pan with a knob of butter, a splash of stock and a big tablespoon of the wonderful peppery wholegrain mustard. I reduced the sauce/gravy until it was thick and glossy. For the veggies, I fried off a banana shallot and a garlic glove in a little butter until they were caramelised and sticky. Add the roughly chopped kale and peas and braise with some stock until cooked through’.
It sounds, looks and we’re sure tastes delicious!