Pork Quick Main French

Pork dijonnaise

Name: Pork dijonnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /french
Ingredients: 2 tablespoons plain flour; 4 (about 180g each) pork loin cutlets; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 4 eschalots, finely chopped; 1/4 cup (60ml) white wine; 200ml chicken stock; 2 tablespoons Dijon mustard; 1/3 cup (55g) chopped cornichons*; 1 tablespoon chopped fresh tarragon; 100ml creme fraiche*; 1 tablespoon chopped flat-leaf parsley; Boiled potatoes (such as kipfler) tossed in butter and parsley, to serve

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Ingredients (13)

2 tablespoons plain flour
4 (about 180g each) pork loin cutlets
1 tablespoon olive oil
1 tablespoon unsalted butter
4 eschalots, finely chopped
1/4 cup (60ml) white wine
200ml chicken stock
2 tablespoons Dijon mustard
1/3 cup (55g) chopped cornichons*
1 tablespoon chopped fresh tarragon
100ml creme fraiche*
1 tablespoon chopped flat-leaf parsley
Boiled potatoes (such as kipfler) tossed in butter and parsley, to serve

Method

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.