Tonight I’m making this simple but very adaptive recipe based on pork. You can use either a cheap cut of cubed pork, pork chops, or even pork loin. The choice is yours.

Ingredients

  • 8 oz of cubed pork or chump pork chops
  • ½ tsp of paprika
  • 4 tbsp butter
  • 8 oz of sliced mushrooms
  • 4 cloves garlic, minced/diced
  • 1 tbsp dijon mustard
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • salt & pepper to taste

Method

  1. Season the pork with paprika, salt & pepper.

  2. Heat a large skillet over a med-high heat, add 2 tablespoons of butter. Sear pork till golden brown and no longer pink. Remove and set aside.

  3. Melt remaining butter in the skillet and, over a medium-high heat, sauté the mushrooms for about 5 mins. Add garlic and mustard and cook for a further min till garlic is fragrant.

  4. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth whisking until incorporated. Season with salt & pepper. Reduce heat to low and simmer, stirring often, until sauce thickens (about 5 mins).

  5. Return pork to pan and cook until heated through (about a minute). Serve with a side of mashed potatoes and your favourite veg.

Serves: 2