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Creamy pork and mustard stew
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cozy up with a creamy pork and mustard stew for a comforting winter dinner.
Ingredients:
  • 720g pork loin chop
  • 1 brown onion, sliced
  • 500g Carisma potatoes, cut into 1cm slices
  • 1 red capsicum, seeded, chopped
  • 5 baby (Dutch) carrots, thickly sliced diagonally
  • 180ml white wine
  • 180ml chicken stock
  • 46.80 gm wholegrain mustard
  • 11.80 gm Dijon mustard
  • 100g green beans, trimmed, halved
  • 160ml thickened cream
  • 62.50 ml flat-leaf parsley leaves
  • White sourdough loaf, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Cook pork for 3 minutes on each side until golden. Place on a heatproof plate.
  • Combine onion, potato, capsicum, and carrot in a pan over medium heat. Sauté for 3 minutes until lightly browned. Pour in the wine and cook for another 2 minutes until reduced by half. Stir in stock and mustards, bring to a boil, and season to taste. Reduce heat, cover, and simmer for 10 minutes until the potato is tender.
  • Combine the beans and cream and carefully place the pork back into the pan, nestled in the creamy mixture. Cook covered for 5 minutes, or until the pork is fully cooked and the beans are tender. Top the pork with parsley before serving alongside some bread.

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