OAT COATED PORK WITH SPICY MUSHROOMS

 

OAT COATED PORK WITH SPICY MUSHROOMS

 

Serves 4

4 Syns per serving, if using oil, and the oats as HEX's

400g lean pork fillet
2 tbsp. rapeseed oil - 12 Syns
120g oats
2 tsp. chilli powder
320g mushrooms, sliced
2 tsp. Worcestershire sauce
4 level tsp. salt-reduced gravy granules - 4 Syns
25g pack parsley, chopped

Cut the pork into 8 slices. Place between sheets of cling film and beat with a wooden rolling pin, until thin. Brush with a little oil. (Or spray with Frylight).
Mix the oats and chilli powder together and press the pork medallions onto the mixture, coating evenly on both sides.
Heat the remaining oil (or Frylight) in a non-stick frying pan and fry the pork in two batches for 3 minutes each side or until cooked through. Remove from the pan and keep warm.
Add the mushrooms to the pan with the Worcester sauce and cook for 3 minutes.
Mix the gravy granules with 250ml of boiling water (adding more, if necessary) and add to the pan, stirring. Cook until slightly thickened.
Season with black pepper, add the chopped parsley and pour over the pork.

If you prefer, you could add half-1 tsp. hot, smoked paprika for extra flavour, instead of the chilli powder.
This is lovely served with new potatoes or wild and long grain rice, along with fresh veg, e.g., green beans and baby carrots.