pork escalopes with creamy mustard sauce

Great

% Daily Values based on a 2,000 calorie diet

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.