Pork Fillets with Ginger and Cream

Name: Pork Fillets with Ginger and Cream
Yield: Serves 6
Ingredients: 1 tbsp oil (I use sunflower); ¼ pint/140 ml green ginger wine; 2 tbsp lemon juice; 2 fl oz/56 ml water; ¼ pint/140 ml sour cream; 3 pieces of preserved ginger, drained of their syrup and chopped; 3 pieces of preserved ginger, drained of their syrup and chopped; 3 large pork fillets; 2 tbsp flour, seasoned with salt and freshly ground black pepper; 2 tbsp flour, seasoned with salt and freshly ground black pepper; 2 tbsp flour, seasoned with salt and freshly ground black pepper; 2 oz/56 g butter; 1 tbsp oil (I use sunflower)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This simple but delicious dish makes a perfect main course. It is rather rich, so precede it with something fairly plain. I like to serve it with creamily mashed potatoes, and a green vegetable such as spinach.

Ingredients

3 large pork fillets
2 tbsp flour, seasoned with salt and freshly ground black pepper
2

Main course

Method

Slice each fillet lengthwise but not right through. Flatten them out and beat them into escalopes. Cut each escalope in half across the centre, making six escalopes. Coat the escalopes with seasoned flour.

Heat the butter and oil in a frying pan. Sauté the escalopes until they are browned on each side and cooked through, about 4–5 minutes. Remove them from the pan and keep them warm on