Pork dijonnaise

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pork dijonnaise". Try it by all means

Recipe «Pork dijonnaise» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp plain flour, 4 pork loin cutlets, 1 tbsp olive oil, 1 tbsp unsalted butter, 4 eschalots, finely chopped , 1/4 cup white wine, 200ml Massel chicken style liquid stock, 2 tbsp Dijon mustard , 1/3 cup chopped cornichons*, 1 tbsp chopped fresh tarragon, 100ml creme fraiche*, 1 tbsp chopped flat-leaf parsley, Boiled potatoes tossed in butter and parsley, to serve.

Ingredients:

  • 2 tbsp plain flour 
  • 4 pork loin cutlets 
  • 1 tbsp olive oil 
  • 1 tbsp unsalted butter 
  • 4 eschalots, finely chopped 
  • 1/4 cup white wine 
  • 200ml Massel chicken style liquid stock 
  • 2 tbsp Dijon mustard 
  • 1/3 cup chopped cornichons* 
  • 1 tbsp chopped fresh tarragon 
  • 100ml creme fraiche* 
  • 1 tbsp chopped flat-leaf parsley 
  • Boiled potatoes tossed in butter and parsley, to serve 

Instructions

  1. Preheat the oven to 160°C.
  2. Season 1 tablespoon of the flour with salt and pepper. Dust the pork cutlets with the seasoned flour, then set aside.
  3. 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.
  4. 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.
  5. 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.