Cook time: 25 mins
Yield: serves 3 to 4
Recipe adapted from: Manu’s French Kitchen
Ingredients:
- 4 pork cutlets, French-trimmed, about 250 gm each
- 1½ Tbsp vegetable oil
- 30 gm butter (I used 15 gm)
- 2 garlic cloves, finely chopped
- 2 eschalots, finely chopped
- 150 ml dry white wine
- 150 ml homemade or good quality chicken stock
- 100 ml pure cream
- 50 gm Dijon mustard
- 30 gm wholegrain mustard
- 1 tsp thyme leaves, plus extra sprigs to serve (optional)
- salt , to taste
- pepper , to taste
- Season pork cutlets with salt and pepper. Heat oil and butter in a large frying pan on medium, until butter is foaming. Cook pork, continuously spooning butter mixture over top, for 4-5 mins each side, until brown. Holding pork with tongs, cook pork, fat side down for 5 mins, until fat is melted and golden. Transfer cutlets to a wire rack placed over a baking tray. Cover loosely with foil and rest in a warm place for 5 mins.
- Meanwhile, drain all but 1 tablespoon of fat from pan. Reheat on low. Cook garlic and eschalots for 2-3 mins, until just soft. Add wine, increase heat to medium and simmer for 3-4 mins, until reduced by half. Add stock and cream and simmer for 8 mins, until reduced by half again. Whisk in mustards and any juices from resting pork. Stir in thyme leaves.
- Place pork cutlets on serving plates and spoon over mustard sauce. Scatter with extra thyme sprigs, if using, and serve.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
