Add the pork to a mixing bowl and add the cornflour, stir to coat.

Heat some oil in a large frying pan over a medium to high heat. Cook the pork until it’s golden brown all over.

Chuck in the garlic and green beans and stir fry for a minute.

Pour in the chicken stock, double cream, wholegrain mustard, and Worcestershire sauce.

Bring it to the boil then simmer for 5 minutes, until the sauce thickens, and the pork is cooked through.

Stir through the chopped parsley, season to taste then dish it up with either rice, pasta or mashed potatoes.