Name: Ardennes-style pork medallions with mash, broccoli and mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Belgian
Ingredients: 4 Ardennes-style pork medallions (600 g in total); 750 g floury potatoes; 1 broccoli; 150 ml vegetable stock (for the broccoli); 250 g mushrooms; 1 clove garlic (crushed); 100 ml milk; 30 g butter (10 g for the meat, 20 g for the mash); butter (a little extra for the broccoli); 1 tbsp olive oil; 100 ml vegetable or meat stock; 50 ml cream; 1 tsp mustard; 1 tbsp flat-leaf parsley (finely chopped); pepper, salt and nutmeg (to taste); chives (optional, for the mash, optional)

Method

Get cooking

Peel the potatoes and cut into even pieces. Boil in lightly salted water for about 20 minutes until tender.
Divide the broccoli into florets. Melt a little butter in a pan and add the broccoli. Fry briefly. Add 150 ml vegetable stock. Cover the pan and cook for 7 minutes until tender but still slightly firm. Season with pepper and nutmeg. Add a little salt if still needed. Drain well and reserve the cooking liquid for the sauce.
Slice or quarter the mushrooms. Heat the olive oil in a pan and fry the mushrooms for 6–8 minutes until golden brown. Add a crushed clove of garlic during the last minute. Fry briefly with the mushrooms. Add the drained broccoli and toss gently. Season with pepper and a little salt if needed.

Image · Jo Huys

Time range: choose the first timer to check progress or the last for the end of the stated time.
Melt 10 g butter in another pan. Fry the pork medallions for about 3–4 minutes on each side until cooked through. The cooking time depends on their thickness. Also check the cooking instructions on the packaging. Remove from the pan and leave to rest for 3 minutes, loosely covered with aluminium foil.

Image · Jo Huys

Time range: choose the first timer to check progress or the last for the end of the stated time.
Drain the potatoes and let the steam escape briefly. Add the warm milk and 20 g butter. Mash and season with pepper, salt and nutmeg.
Pour the excess cooking fat out of the meat pan. Add 100 ml stock and the excess broccoli cooking liquid, and stir to loosen the browned bits. Add the mustard and cream. Reduce for a few minutes until the sauce is thick enough. Add the juices from the resting meat if desired. Taste and add salt if needed.
Serve the pork medallions with the mash, broccoli and mushrooms. Spoon some sauce alongside the meat and finish with finely chopped flat-leaf parsley. Sprinkle some chives over the mash if desired.

Image · Jo Huys

Tip

Reserve the remaining broccoli cooking liquid and add it to the sauce. Reduce until the sauce is thick enough. Add salt sparingly: Ardennes-style meat and stock are already seasoned.