Les côtelettes de porc sauce Diane

Ian Leatt Foodie
Ian Leatt
Foodie

My Aunt Rose once said to me “As you get older Ian, things start to fall off.” I wasn’t sure what that meant at the time but my auntie wasn’t wrong. Not that I am feeling sorry for myself. I know that there are many sufferers of diabetes out there, and now call myself one of the chosen. But it does affect how I live. For instance, I can’t stop off for donuts. Pick up a Big Mac. Have KFC. Or even stop for a teen burger. None of that for me anymore.

Researching what I can and cannot eat, at what tiime, has now become a regular pasttime. Breakfast – simple. Lunch – salad, meat, even cheese; nothing heavy, watch the sugar intake. Dinner, my favorite meal of the day, not too much changed.

Take today’s recipe, for instance. I first had these pork cutlets 20-plus years ago and can still eat and enjoy them. The pork has a bite to it and I’ve always appreciated that bite. In my view, an acidic flavour enhances pork and chicken. Quick and easy and a healthy food for you and me.

Ingredients
2 pork chops (or 2 steaks).

The sauce
2 tablespoons Worcestershire sauce
3 tablespoons water
A bunch of green onions (finely chopped)
1 teaspoon mustard (Dijon)
1 pinch salt and pepper
A tablespoon of butter
3 tablespoons olive oil

Place the oil in a frying pan (non-stick) and add the pork. Sprinkle with salt and pepper for taste. Cook the pork on a medium heat for 20 minutes, turning after 10 minutes. The pork should become a nice golden colour. Do not over-cook or it will end up very dry…

Once the pork is cooked, remove it from the heat and place it on a warm plate. Now place the butter in the frying pan and allow it to melt. Add the finely chopped green onions and simmer for two minutes. Mix the remaining ingredients together and pour the mixture into the pan. Simmer gently and stir until your sauce has come together.

Place the cooked pork on two plates and drizzle the Diane sauce over it. I enjoy the ease of making this meal, and usually serve it with fresh green beans and potatoes.

Ian Leatt is general manager of Pegasus Publications Ltd.

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