Prep time: 5 mins 
Cooking time: 35 mins
Serves: 4

Ingredients

• 4 Pork Loin Steaks

• ½ Tray Brussels Sprouts

• 600ml Cream

• 1 Punnet of Swiss brown Mushrooms

• 1 Brown Onion

• 1kg Washed Potatoes

• Olive Oil 
• 50g Butter

Method 

1. Peel and dice the potatoes into small cubes and place them in a pot with salted water just enough to cover them for faster cooking. Bring up to the boil, turn down to medium heat and let cook for 10 minutes or until very soft. Meanwhile, cut the larger Brussels sprouts into quarters and the smaller ones in half, cut the mushrooms in half and finely slice the onions, set aside.

2. In a large frying pan on high heat, drizzle olive oil and add the sliced onions, cook for 5 minutes stirring occasionally until golden brown. Add the Brussels sprouts and cook for 3 minutes until golden brown, add the mushrooms and cook for a further 2 minutes. Pour in half of the cream, season with salt and pepper and turn down to low, let simmer for approximately 7 minutes, or until the sauce thickens.

3. Season the pork steaks well. In a separate frying pan or griller on high heat, drizzle olive oil and sear the steaks for 3 minutes on each side until golden brown. Set aside and let rest for 5 minutes.

4. Meanwhile, drain the potatoes and put them aside. Add the other half of the cream to the pot, bring to the boil and turn off the heat. Add the butter and the drained potatoes and mash until well combined and smooth. Season well and serve with the pork steaks & creamy mushroom and Brussels sprouts sauce.