One pan is all that’s needed to whip up this delicious dish, making it a fantastic fuss-free option! And with no actual cream involved in the sauce, it’s also a lighter-than-expected option. Enjoy!

Ingredients

Gremolata

• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 tsp grated lemon rind
• 1 garlic clove, finely chopped

Pork and sauce

• 1 tbsp extra virgin olive oil
• 4 (500g total) pork loin steaks
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 200g button mushrooms, sliced
• 200g Swiss brown mushrooms, sliced
• 2 tsp plain flour
• 1 cup milk
• 1 tsp wholegrain mustard
• 1 tsp chicken stock powder
• Crusty bread, to serve

Method

1. For the gremolata, combine parsley, rind and garlic in a small bowl. Set aside.
2. Heat half the oil in a large, deep frying pan over medium-high heat. Cook pork for 4 to 5 minutes or until browned on both sides and just cooked through. Transfer to a plate.
3. Heat remaining oil in the pan over low heat. Cook onion, stirring for 3 to 4 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 5 minutes or until mushrooms are tender.
4. Sprinkle flour over mushroom mixture. Cook, stirring, for 1 minute. Add milk, mustard and stock powder. Cook, stirring, for 3 to 4 minutes, until sauce boils and thickens slightly.
5. Return pork to pan. Cook for 1 minute or until pork is heated through.
6. Sprinkle with gremolata and serve with crusty bread.