A classic recipe, a rich creamy mustard and spinach sauce with the introduction of juicy pork rib-eye steaks. These steaks have a little more fat through them giving a more succulent texture than your loin chops.
Ingredients:
1 pack of 2 Pork Rib eye steaks
2 oz Butter
3 tbs of cream, double works best
2 tsp Mustard
Spinach, frozen or fresh
Here is how to make this recipe:
Cook the pork steaks in a pan with the butter on medium heat, make sure to cook through thoroughly. Once the steaks are cooked, place them to one side to rest while you make the sauce in the pan. Pour the cream into the pan, sprinkle the mustard over the cream and stir to blend. Cook over low heat until thickened, you won’t need a thickening agent, the cream and mustard will do this themselves. Return the meat and coat with the sauce. Add the spinach and cook until they have wilted and blended into the mustard and spinach sauce.
Serves 2 persons. We ate this as it was, but you could add more vegetables to your plate.
This recipe will work fine with Mushrooms in place of spinach. You could use any of the beef steaks, chicken, or pork chops. Might be a bit heavy for lamb.
