This is what it looks like outside my house right about now:
So consequently, all I can think about is warming winter dinners. Pork is a controversial meat in our family! My dad loves it, so much so that when we were growing up, we easily ate chops 2-3 times per week. Which led to most of us being fed up with it and now my brother is really not a fan! But my mum got a cookbook from Avoca one year that had a lovely apple and mustard pork recipe that all of us could agree we loved.
Lakeshore is an Irish brand of wholegrain mustard and it is delicious in this, not at all overpowering. We didnt have it very often as it had quite a lot of cream in it so we always looked forward to when we did have it. This recipe is my incarnation of that recipe, similar flavour with a lot less calories. I love to eat this with creamy mash and cabbage, although it is good with rice also.
- 300g pork, cut into pieces (Diced or lean loin chops are good for this)
- 1-2 Tbsp plain flour
- Salt and pepper
- 1 Tbsp wholegrain mustard (or more to taste)
- 100ml apple juice
- 2 Tbsp creme fraiche
- Put the flour in a shallow bowl and season well with salt and pepper.
- Toss the pork in the season flour so that the pieces are well coated in the flour.
- Spray a frying pan or casserole with frylight and fry the pork in small batches until they are browned.
- Remove pork from the pan and deglaze the pan with the apple juice. Stir in the wholegrain mustard and blend well.
- Transfer the pork and sauce to a casserole dish and cook in the oven at 180 degrees C for 40-60 minutes.
- Alternatively, you can pop this in a slow cooker on low for 6-8 hours.
- Approx 10-15 minutes before serving, add creme fraiche. Serve with green vegetables and rice or potato.