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1. In a saucepan with a little oil, melt the butter.
2. Brown the pork lightly on both sides then remove and set aside.
3. Add the chopped onion and cook gently until soft.
4. Add the garlic and cook for another minute or so.
5. Add the white wine, turn up the heat and reduce the volume by about half.
6. Turn the heat back down.
7. Add the chicken stock and stir in the mustard.
8. Season with a little salt and plenty of pepper.
9. Return the pork to the pan and cook uncovered at the lowest possible heat for about 20 minutes, stirring occasionally.
10. Remove the pork to the serving plates.
11. If the sauce is still too thin for your taste then turn up the heat for a minute or two.
12. Remove the garlic mustard sauce from the heat.
13. Add in the yogurt and serve immediately.
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