Pork Pan Sauce: Easy Cider, Leek and Mustard Recipe
A quick cider, leek and mustard pan sauce for pork chops, built from the fond left in the pan after searing.
Equipment
- Heatproof container / Dish
- Chef's knife
- Chopping board
- Measuring jug
- Measuring spoons
- Frying pan
- Plate / Tray
- Spoon (table, dessert, tea)
- Whisk
- Wooden / Stirring spoon
Ingredients
- Small section of leek finely diced
- 150 ml dry cider
- 300 ml chicken stock
- A heaped teaspoon of wholegrain mustard
Instructions
- Drain the excess fat from the pan, and place the pan onto a medium to low heat.
- Add your finely diced leek, and gently saute for 2 to 3 minutes until softened.
- Add the cider, turn the heat up to high and stir to combine.
- Once the cider has halved in volume add the stock and bring to a boil.
- Reduce for 1 to 2 minutes until you have roughly a third of the original volume.
- Turn the heat to low and whisk in the mustard to thicken.
- Simmer for another 10 to 30 seconds if needed to get the thickness how you want it.
Video
Nutrition
Serving: 1portionCalories: 65.5kcalCarbohydrates: 8.1gProtein: 1.4gFat: 0.5gSaturated Fat: 0.04gCholesterol: 3mgSodium: 605mgPotassium: 109mgFiber: 0.5gSugar: 5.9g
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