|Boneless pork slices||4|
|Seasoned flour||15 Milliliter|
|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|
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.