Wholegrain Mustard Pork Steaks

Wholegrain Mustard Pork Steaks are so easy to make there's not even a proper recipe, but of course, I have included one.

I like to cook pork steaks in the oven rather than pan-fry because I find oven cooking pork chops or steaks makes them crisp up nicely.

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Wholegrain Mustard Pork Steaks

As the wholegrain mustard steaks are really easy it's silly so rather than concentrate on those in this post, I thought I'd include a step-by-step guide to making dauphinoise potatoes instead.

The good news is they are a lot easier to make than you might think. I once made Dauphinoise Potatoes with Leeks which actually turned out really nice. I did find I had to use more cream though than I did in this recipe.

Start by adding a little oil to a small frying pan. Cook the garlic for a couple of minutes before stirring in the dijon mustard.

Add the cream along with a good pinch of sea salt. I always use Maldon sea salt.

Now add the black pepper and heat very gently.

Slice your potatoes very thinly, this recipe was just an excuse to use my new Magimix 5200XL Premium!

Layer the potatoes and cream in a baking dish (glass in best) otherwise, the potatoes tend to burn.

Cover with foil and into the oven they go!

Remove the foil towards the end so they colour up a bit.

Serve straight away with whatever else you fancy.

The recipe for the wholegrain mustard is also on the recipe card below!

Pork Recipe

dauphinoise,potatoes,wholegrain,mustard,pork,steaks

main,pork,potatoes

French

Yield: 2-3

Author: Jan Bennett

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Dauphinoise Potatoes with Wholegrain Mustard Pork Steaks

The glass dish I used is 8x8 inches and about 2 inches deep.
(20x20cm and 5cm deep)

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Ingredients:

For the Dauphinoise

• olive oil
• 4 good sized floury variety potatoes (such as Maris Piper or King Edward)
• 2 cloves garlic - peeled and very finely chopped
• 300ml double cream
• 2 teaspoons of Dijon mustard
• a pinch of salt 
• freshly ground black pepper

For the Wholegrain Mustard Pork Steaks

•  a drizzle of olive oil
• 5 or 6 thinly cut pork loin steaks 
• Wholegrain mustard

Instructions:

Cook the Dauphinoise

1. Preheat the oven to 180C/350F or Gas 4
2. Heat a tiny amount of oil in a small frying pan.
3. Add the garlic and cook over low heat for about 3 minutes, don't let the garlic burn. 
4. Now add the mustard and give it a stir.
5. Add the cream along with a good pinch of sea salt and black pepper.
6. Slice the potatoes into very thin slices, about 1mm thick using a food processor or a mandolin slicer.
7. Get yourself a suitably sized dish and start with a layer of potatoes followed by a bit of the cream mixture. Remember you've already seasoned the cream so no need to add any more!
8. Do another layer of potatoes and add a little more cream.
9. Carry on but make sure the top layer is just potatoes and that you've used up all of the cream.
10. The potatoes should come to just below the top of the dish. Press the potato down with your hands so they form a solid layer. 
11. Drizzle the top with a little olive oil. Cover the dish with its lid or loosely with foil making sure it doesn't touch the potatoes.
12. Pop them into the oven and bake for about 50 minutes to an hour, then check on them.
13. Remove the foil and pop them back for 20 minutes until nicely golden brown and cooked through.

Cook the Pork Steaks

1. You can pan-fry the pork or do as I did cook in the oven.
2. Trim most but not all of the fat.
3. Lay the pork steaks in a non-stick baking dish.
4. Smear them with a tiny amount of oil and spoon a dollop of mustard over each one.
5. Pop them into your oven along with the dauphinoise potatoes - the pork steaks will take about 30-35 minutes to cook.
6. Just remember to turn them halfway through and add more mustard if you think you need to.

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