Simple Pork in Cream Sauce

This is loosely based on Cotes de Porc Sauce Nenette, from Julia Child. It’s very forgiving, and usually needs very little shopping. Extras freeze well, and you can double up the sauce without a problem.

You want pork shoulder steak, or thick chops – something that isn’t too tender like a medallion, or too fatty like belly. If you ask the butcher (or look on the packet) for something that would take 15-20 minutes to grill, you’re on the right track.

For the sauce, you need garlic, tomato paste, wholegrain mustard, and creme fraiche.

Brown the meat in a little bit of oil in a heavy pan, on both sides. When it’s seared, tip in a chopped clove of garlic, 2 teaspoons of tomato paste, and 3 of wholegrain mustard. Stir it around well, and add 250ml of creme fraiche (a whole small tub). Stir again and get it up to a lively simmer, leave it for about 20 minutes (with the lid off).

The sauce should thicken and concentrate. Taste it near the end and add salt if you think it needs it. If it gets too thick, a bit of chicken stock of water will loosen it up. If it’s not thick enough when you want to serve it, take the meat out and keep it warm while you boil the sauce down.

This amount of sauce will do for about 3 big chops or four small steaks. You could also get cubed casserole meat (leg or collar), start if the same way and then stew it slowly in the oven for a few hours.

If you like added veggies, you can put chopped red and yellow peppers, or onions, or mushrooms, in while the meat is browning. And you can increase the garlic to taste.

I sometimes put chopped fresh herbs in at the very end – basil if I’ve used peppers, parsley with mushrooms, tarragon or chives if it’s plain.

It’s good with plain rice, potatoes, pasta, seasonal veggies or a crisp bitter salad.

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