For the sauce
250ml cream
2 tbsp whole grain mustard
1 tbsp Dijon mustard
1 tsp cornflour with 1/2 tsp water
Pinch salt & pepper
Add both mustard into a sauce pan a dry fry to release the flavour of the mustard seeds. Do this for 1 min
Add cream & bring to the boil
Boil for 2 mins
Add the corn flour/water mix
Allow to simmer for 2 - 3 mins
Serve over pork chops with mashed potatoes and green beans
No comments:
Post a Comment