Pork Shoulder with Mustard

• 1/2 pounds, 2-58 ounces, weight Pork Shoulder (1 Steak)
• 2 Tablespoons Butter
• 1/2 whole Small White Onion, Chopped
• 6 tablespoons, 2 teaspoons, 4-58 pinches Chicken Stock, Warmed
• 1 Tablespoon Mustard (I Used Moutarde A L'ancienne De Dijon)
• 6 tablespoons, 2 teaspoons, 4-58 pinches Single Cream
• Salt And Pepper
• 2 whole Potatoes, Boiled, To Serve

1. Season the pork meat with salt and pepper.
2. Brown it in a pan with the butter at medium/high heat.
3. Turn over the meat from time to time and when it is well-browned (it will take around 10 minutes), take it from the pan and set it aside on a plate covered with a lid.
4. Now lower the heat and in the same pan, brown the chopped onion.
5. When the onion is golden, add the hot stock and mustard.
6. Stir and cook for a couple of minutes.
7. Then add the cream and season with salt and pepper.
8. Thicken the sauce at medium/high heat for around 5 minutes.
9. On a cutting board, cut the meat into slices (around 1 cm thick).
10. Put the meat slices in the pan with the sauce and cook for a few seconds more on each side.
11. Serve hot with the boiled potatoes.

butter, white onion, chicken, moutarde, cream, salt, potatoes

Taken from tastykitchen.com/recipes/main-courses/pork-shoulder-with-mustard/ (may not work)