27 December 2012,01:06 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Melt butter in a pan over a medium heat, add onion and cook for 2 minutes.
  • Add mushrooms, adjust seasoning to taste with salt and black pepper and cook until most of the moisture has evaporated. Stir in breadcrumbs and set aside.
  • Divide mixture into 6 equal portions, spoon each portion in the centre of each butterfly steak and fold over. Use small poultry skewers to secure and dust with flour.
  • Heat the butter and oil in a heavy nonstick frying pan, add the pork and cook until golden on each side.
  • Add the wine and bring to the boil. Cover and simmer gently for about 20 minutes or until tender. Stir in sour cream. Drizzle with juices from pan and serve pork.


  • 500 grams pork mid loin butterfly steaks
  • 4 tablespoons plain flour
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 250 ml dry white wine
  • 3 tablespoon sour cream
  • 1 onion, finely chopped
  • 250 grams mushrooms, finely chopped
  • Freshly ground black pepper and Salt, to taste
  • 25 grams breadcrumbs, made from stale bread

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