(Day 2) [Dinner] Pork Steaks in Mustard Sauce


Serves 1

FAT: 20g

1/2 tbsp olive oil
2 boneless pork steaks
2 generous tsp mustard (wholegrain or Dijon)
2 level tbsp creme fraiche
Small handful of parsley, chopped

Fry the pork steaks in the oil in a small frying pan for 15-20 minutes, or until the juices do not run pink.  Take the pan off the heat, allow the meat to cool for a few minutes and then add the mustard and creme fraiche, stirring them into the juices.  Season and scatter the parsley over.

Serve with 2 tbsp cooked grains as quinoa or bugler wheat to soak up the juices.

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