Pork With Honey Mustard Carrots - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
4 None pork leg steaks
1 (13.5 oz) can butter beans, rinsed
4 oz frozen peas
1 1/2 tbsp butter
2 None medium carrots, peeled, halved lengthwise, thinly sliced diagonally
1 tbsp whole grain mustard
2 tbsp honey
1 cup chicken stock
2 tbsp chopped fresh chives

Preparation

Heat 1 tbsp oil in a large frying pan over high heat. Cook pork for 2 mins per side, or until browned and cooked through. Transfer to a heatproof plate, cover with foil and let rest for 5 mins. Slice.
Meanwhile, place beans and peas in a medium microwave-safe bowl. Microwave on HIGH (100%) for 3 mins, or until heated through. Add butter and mash until smooth. Season to taste.
Add remaining oil to frying pan and place over high heat. Add carrots, mustard, honey and stock. Bring to a boil. Boil, stirring occasionally, for 3 mins, or until sauce reduces and carrots are tender. Remove pan from heat and stir in chives.
Spoon mashed peas and carrots onto serving plates. Top with sliced pork. Serve.