Pork Stroganoff with Beans

I had few pork shops in my fridge which were desperate need of my attention, otherwise they would have gone bad with no time :).

I wanted to cook something fast and easy, something which doesn't require a lot of time in kitchen, after all, it's Sunday and time for my weekly girlie beauty procedures :). I have found some nice cooking ideas from Sille's blog and her pork with beans recipe is a base for mine pork stroganoff.

Pork Stroganoff with Beans

300 g pork fillet, sliced into strips
1 carrot, sliced into strips
1 leek, sliced
1 bell pepper, sliced into stripes
1 clove of garlic
1 chili bean, chopped
1 tomato, chopped
3 tbsp tomato paste
200 ml single cream
200 g red kidney beans
ground pepper
salt

1. Cut pork fillet, bell pepper and carrot into stripes, slice leek, chop chili bean and garlic.

2. Pour little bit oil into frying pan and fry pork stripes quickly, don't burn or overcook.

3. Add carrot, bell pepper, leek, garlic and chili. Fry few minutes and then add tomato and beans, canned are perfect but drain them before.

4. Add tomato paste and single cream. Season with salt and pepper.

5. Let it boil until sauce thickens a little.

5. Serve!


My version: I like red sauce, so this pork stroganoff is exactly my kind of cup. Gets ready within seconds in you use frozen carrots and canned red kidney beans. I used fresh carrot and soaked and cooked kidney beans myself. Great to serve with boiled potatoes.

Mustard Pork Chops

I got Nigella Express from http://www.amazon.co.uk/ about month ago already but this is the first time when I actually cook something from it. I prefer to browse cookbooks as bedtime reading material and fantasize what all I could cook if I have time and supplies and.... well, you know, it's also known as pure laziness :-).

Mustard Pork Chops

2 pork chops, about 450 g
2 teaspoons garlic oil
125 ml apple cider
1 tablespoon grain mustard
75 ml double cream

1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

2. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

3. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

4. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.


My version: I used Dijon mustard and meat hammer to hammer pork chops just because I have meat hammer and I am rather fond of my rolling pin:-). I also added ground pepper and salt to pork chops, my grandmother did it and my mother does, so it's hard to go without adding pepper and salt to pork, habits die hard :-) but I think it would have been lacked in taste without seasoning. I didn't have garlic oil, so I used regular oil but I chopped in half clove of garlic.

Valuation: definitively something which I'll cook again some time soon and it is super super easy and fast. Very tasty and great sauce to soak your bread in also :-). I served with vegetables and nice bunch of spring onion, love that one, if I could I'd probably put it into cake also :-).

Recipe adapted from: Nigella Express by Nigella Lawson