Pan-Fried Pork With Mushroom And Sherry Sauce - cooking recipe

Ingredients

4 boneless pork loin chops
2 tablespoons sunflower oil
1 onion, chopped
8 ounces mushrooms, thinly sliced
2 tablespoons sherry wine or 2 tablespoons apple juice
1 tablespoon whole grain mustard
7/8 cup creme fraiche

Preparation

Cut the pork into thin slices horizontally to make thin steaks (escalopes).
Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
Remove from the pan and set aside.
Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and creme fraiche.
Simmer for 5 minutes, or until pork is cooked.
Serve with broccoli and new potatoes or pasta.