Creamy Mustard Sauce with Pork Cutlets by Manu Fiedel


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.
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