Detailed step-by-step description of how to cook the dish "Pork dijonnaise". Try it by all means
- Preheat the oven to 160°C.
- Season 1 tablespoon of the flour with salt and pepper. Dust the pork cutlets with the seasoned flour, then set aside.
- Heat the oil and butter in a large heavy-based frypan over medium-high heat, add the pork cutlets and cook for 5 minutes on each side. Transfer to a baking tray and place in the oven to keep warm while you make the sauce.
- Return the pan to medium-low heat, add the eschalots and cook for 5 minutes, then add the remaining flour and cook, stirring, for 1 minute. Add the white wine and chicken stock, bring to boil and simmer for 5 minutes. Add the Dijon mustard, cornichons, tarragon and creme fraiche, then bring to the boil.
- Remove the pork cutlets from the oven and place on 4 serving plates, adding any pan juices to the sauce. Stir the parsley through the sauce, then spoon it over the pork. Serve with the boiled potatoes.
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