Sufficient for 4
Knob of butter a splash of olive oil for sautéing the porkDry flour mix of2 tablespoons pain flour1 tablespoon mustard powder1 tablespoon of finely chopped RosemarySalt and Pepper seasoning4 loin Pork chops, or scotch fillet or even large diced pork½ cup of full cream milkAnd¾ cup of full cream milk to finish.
Make up the dry flour mix for the porkThoroughly coat your pork all over with the flour mixture.Keep the remaining flour mixture!!!If using pork chops I take the bone out, but this can be cooked on the bone if you wish.
Heat the oil and butter till hot in a high sided fry pan and then add the pork pieces.Turn the heat down to moderate and cook for about 4 minutes each side.Take the left over flour mixture and blend thoroughly with the ½ cup of milk.Pour this into the pan and shake and stir the pan to incorporate into the pork juices.Do not worry if it looks unappetising and coagulates! It’s meant to look that way.Pop a lid on the pan and let it gently bubbly away for about 30 minutes. The pork can be turned during this time.Check the pork is cooked through; remove to a plate cover and let rest.Keep the pan on the stove and then add the ¾ cup of milk, stir and whisk through thoroughly to blend the cooking juices and milk until you have a smooth sauce and let it gently bubbly for a few minutes to thicken the sauce. Stir again thoroughly if it has started to separate during this reduction.
It’s now ready to serve, with the sauce poured over the pork!