Creamy Dijon mustard sauce
Serves 2
Ingredients
For the pork cutlets:
2 x 250g pork cutlets
Salt and pepper
1 tablespoon olive oil
30g butter
For the sauce:
1 tablespoon olive oil
30g butter
2 shallots, finely diced
1 clove garlic, finely diced
150ml dry white wine
150ml chicken stock
150ml cream
30g Dijon mustard
1 sprig fresh thyme, leaves picked and chopped
Method
- Preheat the oven to 180C.
- Trim the bones of the pork cutlets, leaving the fat on the meat.
- Season both sides of the meat very well with salt and pepper.
- Heat a heavy based, oven-proof frying pan with olive oil and butter on high.
- When the butter in the pan is starting to foam and turn brown, add the cutlets to the pan.
- Leave the cutlets to cook for about 3 0 4 minutes until golden brown and turn over.
- Pop the pan into the preheated oven for 7 – 8 minutes.
- Take the cutlets out of the pan and allow to rest. Pour off any excess burnt butter.
- To make the sauce, add the olive oil and butter to the pan used to cook the pork.
- When the butter starts to foam add the chopped shallots and the garlic.
- Gently fry the garlic and shallots on a low heat until they are caramelised and soft.
- Turn the heat up to medium and pour the white wine into the pan.
- Simmer the wine until it is reduced by half
- Add the chicken stock to the pan, bring it up to the boil and also reduce it by half.
- Add the cream to the pan and reduce the sauce again until it is thick enough to just coat the back of a spoon.
- Lower the heat of the sauce to a gently simmer and whisk in the Dijon mustard and the chopped thyme leaves. Season the sauce with extra salt and pepper if needed.
- Place the cooked pork cutlets and any resting juices into the pan with the sauce and allow them to warm slightly.
- Coat the pork well with the sauce and serve immediately.
