Stir in the wholegrain mustard and dijon mustards and creme fraiche. Now in a large frying pan melt the butter and fry the chops to a nice nutty golden colour on both sides.

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3 Add the lemon zest juice and crème fraîche.

Pork creme fraiche. Trim and discard any membrane from the pork then cut the meat into finger-sized strips. Heat oil in a pan add butter then fry the pork pieces quickly until they are just beginning to brown. Fry onion and paprika for 2 minutes.

Method STEP 1 Heat the oil in a large frying pan. In a cast iron pan or a stainless steel pan heat a tablespoon of olive oil and brown your pork loin steaks for no longer than 2 minutes on each side. Transfer to a baking tray lined with foil and roast in the oven for 20-30 minutes until there is no pink meat and the juices run clear.

Add the pork garlic if using and mushrooms and cook for 23 minutes. Reduce heat and cook for a further 5 minutes until the meat is cooked through. Heat a large non-stick frying pan until hot and add half of the oil followed by half of the pork strips.

As soon as the crème frâiche has gone runny. Fry the fillet for 3-4 minutes until browned all over. Toss in the onion.

Add the crème fraiche and cook for a further 5 minutes. Next chop the garlic and parsley in a mini-chopper or processor if you have one add the breadcrumbs and a seasoning of salt and pepper whiz for a couple of. Heat the butter and brown the chops on both sides.

STEP 2 Stir in the crème frâiche and mustard then tear in the basil. Add the pork and fry over a high heat until browned on all sides. Add the pork and fry for 2 minutes over a high heat.

Season the flour with salt and pepper and dust the pork lightly with this mixture. Blend in flour and cook for a further minute. Heat 1 tbsp oil in a frying pan over a medium heat.

Ingredients 10g dried porcini mushrooms soaked for 30 mins in mugful of boiling water dont throw away the liquid 1 tablespoon olive oil 4 pork loin steaks trimmed of fat or pork medallions. First of all trim the excess fat and sinew from the pork fillets. Heat the butter in a large non - stick frying pan then cook the pork in batches for about 3 minutes on each side.

Rub your pork loin steaks with some sea salt. Then in a small bowl beat the egg together with the 2 mustards and pour it into an oblong dish which is at least 1 inch 25 cm deep and as long as the pork fillets. Then place a sheet of foil large enough to wrap the chops in in the roasting tin.

Pour in the stock cover with a lid and cook over a low heat for 510 minutes or until the pork is cooked through. Cover and simmer for about 15 minutes over a low heat. Season the pork chops with salt and pepper and dust them with the cake flour shaking them to remove excess flour.

Remove from pan and drain on kitchen paper. Meanwhile heat the oil in a large non-stick frying pan over a medium heat and cook the pork for 56 minutes until lightly browned. Remove from the pan then add the apricots brandy wine mustard and redcurrant jelly.

Add the stock paprika and chilli powder and cook over a low heat until the sauce has reduced by about 13 approx. First of all place the porcini mushrooms in a bowl pour on enough boiling water just to cover them then leave them to soak for 20 minutes.

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