
By Stephen Pitchford
pork escalopes with creamy mustard sauce
Updated at: Thu, 17 Aug 2023 02:45:04 GMT
Nutrition balance score
Great
Glycemic Index
79
High
Glycemic Load
41
High
Nutrition per serving
Calories887.5 kcal (44%)
Total Fat26.9 g (38%)
Carbs52.1 g (20%)
Sugars2.9 g (3%)
Protein102.3 g (205%)
Sodium646.1 mg (32%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1kgbaby new potatoes
halved lengthways

200gcarrot batons
prepared

200grunner beans
prepared sliced

salt

freshly ground black pepper

low calorie cooking spray

12lean pork escalopes
all visible fat removed

300mlchicken stock
boiling

½ tspmustard powder
mixed with 1 tsp water

1 tspwholegrain mustard

1 Tbspcapers
drained

2 tspdried tarragon
Instructions
Step 1
Cook the potatoes and carrots in a large saucepan of lightly salted water for 12-15 minutes, adding the runner beans for the last 4 minutes of the cooking time.
Step 2
Drain, season and keep warm.
Step 3
Meanwhile, spray a wide non-stick frying pan with low calorie com spray and place over a high heat.
Step 4
In batches, cook the escalope 4 minutes on each side or until lightly browned.
Step 5
Remove each b= from the pan and keep warm.
Step 6
Stir the stock into the pan with both mustards and boil rapidly fi 3-4 minutes.
Step 7
Remove from the heat and stir in the fromage frais - capers and tarragon.
Step 8
Divide the potatoes, beans and carrots between warmed plate then top with the pork and spoon over the sauce to serve.
Notes
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Go-to
Under 30 minutes
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