Ingredients (serves 2; I did double quantities)
2 pork escalopes
1 leek, washed and sliced
125 ml white wine
1 tbsp wholegrain mustard
50 ml chicken stock
1 tbsp double cream
Fresh basil, sliced
Season and fry the pork escalopes in a pan over medium heat until nicely golden and cooked through. Put to the side and keep warm.
Put the leek slices into the pan and fry for 5 - 6 minutes. Add the wine and reduce by two thirds. Stir in the mustard, stock and cream. Season to taste. Let this bubble away for a couple of minutes. Add the basil and a good squeeze of lemon juice.
Serve the pork and sauce with rice.
Two problematic moments. First, I find it difficult to judge when the meat is "nicely golden and cooked through". Another time, to avoid that hassle, I might cut it into strips to stir fry. Second, there's not a lot of fat and moisture left over to fry the chopped leaks in for a full 5-6 minutes. I kept stirring, but the leek was pretty brown well before the five-minute mark.
However, the medley of flavours chucked in from that point on worked a treat. I was worried that there was too much mustard, but the cooking process seemed to mellow it; the lemon and basil at the very end gives it a real lift, almost joyous.
I served it with potatoes. It would have been better with rice per the recipe. But people seemed to like it.