1 medium swede, diced
1 tbsp oil
1 pork fillet (approx 500g), cut into 8 slices
2 ripe Conference pears, peeled and cored
50g sachet Bisto Rich Roast Chicken Gravy Paste,
or 2 x 28g Knorr Chicken Gravy Pots
2 tsp Dijon mustard
½ x 25g pack chives, chopped
1. Cook the swede in boiling water for 20-25 minutes, or until tender. Drain, mash with the butter and season.
2. Meanwhile, heat the oil in a large frying pan. Flatten the pork slices with the palm of your hand, and fry for 5 minutes, turning once. Remove and set aside.
3. Cut 1 pear into 1cm pieces. Mix the gravy paste and mustard with 500ml boiling water. Add to the pan with the diced pear, cover and simmer for 5 minutes. Mash the pear into the sauce. Return the pork and any juices to the sauce.
4. Slice the remaining pear and add to the pan. Cover and simmer for 5 minutes, or until the pork is cooked through with no pink meat. Stir in the chives. Serve with the mashed swede
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