Paprika Pork with Creamy Garlic Mushroom Sauce
Ingredients
Pork
- 4 pork loin steaks
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp celery salt
- 20g knob butter
Sauce
- 200g mushrooms - thinly sliced
- 1 tbsp finely chopped garlic
- 1 tsp paprika
- 1 tbsp freshly chopped parsley
- 1 tsp whole grain mustard
- 100ml chicken stock
- 250ml double cream (reduced fat crème fraîche for lower fat version)
- Salt and freshly cracked black pepper to taste
Preparation
Put the olive oil, celery salt and paprika in a mixing bowl and combine. Add the pork steaks and coat all over. Leave to marinate for at least 30 mins.
If you don’t have a large skillet cook the pork in two batches. Add the butter to the skillet and on high, sear the pork for one to two minutes on each side depending on the thickness of the steak. Thin ones will only take a minute each side. Remove and set aside.
To the same pan, add the mushrooms, sauté for a few minutes on medium high, before adding the garlic and the paprika and sautéing for a few more minutes.
Stir in the juices which have run off from the pork while it’s been resting and the cream, mustard and stock bring up to a medium simmer for 10 mins stirring regularly until the sauce thickens up.
Stir in the parsley, season to taste and then add the steaks to the pan, push them down into the sauce and spoon some of the sauce and mushroom over each. Cook the steaks through on medium for a few mins then cover and rest for a few mins before serving.
Tips
Serve with mash and greens for a complete meal.
Pork loin steaks are a budget-friendly option.
Use reduced fat crème fraîche instead of double cream for a lower fat version.
