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Somerset Pork

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  Boneless pork slices 4
  Seasoned flour 15 Milliliter
  Butter 40 Gram
  Button mushrooms 175 Gram, cleaned and trimmed
  Dry cider 300 Milliliter
  Worcestershire sauce 1 1⁄2 Dash (Good Dash)
  Freshly ground black pepper To Taste
  Double cream 100 Milliliter
  Finely chopped parsley/Parsley sprigs 1 Tablespoon
  Salt To Taste

Trim the pork and coat in seasoned flour.
Fry in the melted butter until browned on both sides and almost cooked through.
Remove from the pan and keep warm.
Add the mushrooms to the pan and cook gently for 2 to 3 minutes.
Stir in the remaining flour and cook for 1 minute, then gradually add the cider and bring to the boil.
Add the Worcestershire sauce and seasonings and replace the pork.
Cover and simmer for about 10 minutes.
Stir in the cream, taste and adjust the seasonings and reheat without boiling.
Serve sprinkled with parsley, or garnished with sprigs.

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Somerset Pork Recipe