Pan Fried Pork With Crème Fraîche Prunes Food

PORK FILLET & PRUNES WITH A CREAMY SAUCE

Steps:

• Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
• Heat oil and half the butter in a frying pan, add the pork fillet and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. (See notes.)
• For the sauce, reheat the oils in the frying pan and add the remaining butter. Add the onion. And cook over a low heat until softened but now browned. Add the wine, bring to the boil and simmer for 2 minutes. Add the stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer for 10 minutes or until reduced by half.
• Strain the stock into a bowl and rinse the frying pan. Return the stock to the pan, add the cream and prunes and simmer for 8 minutes, or until the sauce thickens slightly.
• Serve the slices of pork with the creamy prune sauce over it.

PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES

Steps:

• Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
• Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.

PAN-FRIED PORK WITH CELERIAC-POTATO CAKES

Steps:

• Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
• Remove the pork from the pan, set aside and keep warm.
• Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
• Add the mustard and the crème fraîche and simmer for 2 minutes.
• Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
• Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
• Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
• Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.

PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES

Steps:

• Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
• Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.

PORK WITH PORT AND PRUNES

Steps:

• Combine all dry rub ingredients together and rub meat the night before braising. Refrigerate, covered in plastic wrap, until the next day.
• Preheat the oven to 325°F Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the pork on all sides, 7 to 8 minutes. Remove and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
• Pour in the port, stock and honey and scrape up any browned bits from the bottom of the pot. Add the prunes, the optional brandy, and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
• Place the pot in the middle of the oven and cook for about 1-1/2 hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
• Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary, and carve into 1/2-inch slices. Serve with the sauce and prunes and vegetables.

PAN FRIED PORK CHOPS WITH GLAZED APPLES, CIDER AND CREAM SAUCE

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

PAN-FRIED PORK WITH MUSHROOM AND SHERRY SAUCE

Steps:

• Cut the pork into thin slices horizontally to make thin steaks (escalopes).
• Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
• Remove from the pan and set aside.
• Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
• Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and crème fraîche.
• Simmer for 5 minutes, or until pork is cooked.
• Serve with broccoli and new potatoes or pasta.

PORK PAN FRIED PORK MEDALLIONS WITH CREOLE HONEY MUSTARD SAUCE

Steps:

• 1. Make the sauce:
• 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm.
• 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side.
• 4. Take them out and put on a platter. Keep them warm while you cook the others.
• 5. To Serve:.
• 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.