THIS is a quick, easy dish which looks and tastes really impressive.
Diners will think you’ve gone to way more effort than you actually have when you serve the finished result!
The pork steaks are flattened into escallops, meaning they cook quickly and the finished result is juicy and tender.
The recipes was created by Jenny Thomson at Courses for Cooks for Puddledub.
2 small onions
1 clove garlic
2 Puddledub pork leg steaks
100ml dry sherry
2 tbsp oil
100ml half-fat crème fraiche
1 tsp wholegrain mustard
½ tsp salt
Freshly ground black pepper to taste
Slice the onions, crush the garlic and finely slice the mushrooms. Set to one side.
Place each pork leg steak between two sheets of cling film. Using a rolling pin, bat out the steaks until they are uniformly thin. Remove from cling film and cut each escallop in half.
Heat 1 tbsp of oil in a wide, shallow pan. Fry onions and garlic over a medium heat until softened. Add the sliced mushrooms and cook for five minutes, stirring now and again.
Add the sherry and bring the mixture to the boil, scraping the bottom of the pan and reducing the liquid by half. Remove from heat and pour the contents of the pan into a bowl.
Heat 1 tbsp of oil and, when hot, add the pork leg steaks. Fry the steaks for two minutes on each side. Next return the onion and mushroom mixture to the pan.
Add the crème fraiche and mustard to the pan. Stir well and bring back to a gentle simmer. Cook for a further five minutes.
Season with the salt and pepper before plating up and serving with seasonal veg.