Pan-Fried Pork With Mushroom And Sherry Sauce

• 4 boneless pork loin chops
• 2 tablespoons sunflower oil
• 1 onion, chopped
• 8 ounces mushrooms, thinly sliced
• 2 tablespoons sherry wine or 2 tablespoons apple juice
• 1 tablespoon whole grain mustard
• 7/8 cup creme fraiche

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

pork loin chops, sunflower oil, onion, mushrooms, sherry wine, whole grain mustard, creme fraiche

Taken from www.food.com/recipe/pan-fried-pork-with-mushroom-and-sherry-sauce-352370 (may not work)