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Pork with Triple Mustard Sauce

Simplicity itself, this tasty dish is best made with carefully farmed, outdoor-reared pork. Tender and flavoursome, cut into strips it needs only light cooking.


  • 2 pork steaks, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 125 g chestnut or closed cup mushrooms, sliced
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon English mustard or Dijon mustard
  • 200 g crème fraîche or sour cream
  • 1 tablespoon olive oil


  1. Heat the olive oil in a frying pan and gentle cook the onions, pepper and mushrooms until the onions are tender and turning transparent
  2. Remove to a plate and keep warm
  3. Add the pork to the pan and fry pork until cooked through (be careful not to over-cook)
  4. Turn heat to low and return mushrooms and onions to the pan
  5. In a bowl, combine the mustards and crème fraîche then add the mixture to the pan
  6. Return to a very gentle simmer (don’t boil)
  7. Serve with new potatoes or buttered pasta and fresh watercress


2 people

Preparation time

10 minutes.

Cooking time

20 minutes.

Type of dish

Main Course