Pork steak with mustard sauce and spinach
I adore spinach in every combination, either boiled, fresh, you name it. Sometimes, it tends to be too simple, but this mustard sauce gives it the kick needed. Make sure to tender the meat first.
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 4
- Allergens : milk
1. Heat 2 tbsp of oil in a pan and fry the pork on both sides. Drain on a kitchen towel.
2. In the same pan, pour the chicken stock and mustard, bring to a boil. Add the cream and pork, leave to boil at low heat until the meat is tender, 10-15 minutes. Keep boiling until the sauce thickens, you can add a tbsp of flour if it's not too thick. Season and add lemon juice and parsley.
3. Boil the spinach, drain well then add it in the pan with the pork, or serve it separately.