I love making this simple but very adaptive recipe. You can use either a cheap cut of cubed pork, pork chops, or even pork loin. The choice is yours.

Ingredients:

• 8 oz of cubed pork or chump pork chops
• ½ tsp of paprika
• 4 tbsp butter
• 8 oz of sliced mushrooms
• 4 cloves garlic, minced/diced
• 1 tbsp dijon mustard
• 2 tbsp all-purpose flour
• 1 cup mushroom broth (or beef)
• salt & pepper to taste

Method:

1. Season the pork with paprika, salt & pepper.
2. Heat a large skillet over a med-high heat, add 2 tablespoons of butter. Sear pork till golden brown and no longer pink. Remove and set aside.
3. Melt remaining butter in the skillet and, over a medium-high heat, sauté the mushrooms for about 5 mins. Add garlic and mustard and cook for a further min till garlic is fragrant.
4. Add flour to the skillet, stirring to remove any lumps. Slowly add broth whisking until incorporated. Season with salt & pepper. Reduce heat to low and simmer, stirring often, until sauce thickens (about 5 mins).
5. Return pork to pan and cook until heated through (another minute or two).
6. Serve with a side of mashed potatoes and your favourite veg, or with pasta.