Pork and Mushroom Pan Fry - by Kelly

Ingredients
1 tbsp Plain Flour
2 tsp dried Rosemary
500g Pork Fillet, sliced into rounds
Oil
250g Chestnut Mushrooms
1 Clove of Garlic, finely chopped
300ml Vegetable Stock
Method
Tip the flour and rosemary into a large food bag and add the pork, tossing until the meat is well coated.
Brown the pork in some of the oil, turning once, remove from the pan.
Add the remaining oil and fry the mushrooms for 2 minutes until they soften.
Sprinkle in the garlic, return pork to the pan along with any flour left in the bag.
Stir in the stock and bring to the boil.
Simmer for 5 minutes until the pork is cooked
Serve with rice or mash