Pork Quick Main French

Pork with mustard and dijonnaise

Name: Pork with mustard and dijonnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /french
Ingredients: 2 teaspoons Wholegrain Mustard; 2 teaspoons Dijon Originale Mustard; 1 tablespoon Dijonnaise; 1 cup (250ml) creme fraiche; 4 pork cutlets; 10g unsalted butter; 1 tablespoon olive oil; 1 onion, sliced; 100g small button mushrooms, sliced; 1 garlic clove, crushed; 100ml white wine; 2 tablespoons chopped flat-leaf parsley; Mashed potato or buttered noodles, to serve

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15m

Pork with mustard and dijonnaise — Pork with mustard

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Ingredients (13)

2 teaspoons Maille Wholegrain Mustard
2 teaspoons Maille Dijon Originale Mustard
1 tablespoon Maille Dijonnaise
1 cup (250ml) creme fraiche
4 pork cutlets
10g unsalted butter
1 tablespoon olive oil
1 onion, sliced
100g small button mushrooms, sliced
1 garlic clove, crushed
100ml white wine
2 tablespoons chopped flat-leaf parsley
Mashed potato or buttered noodles, to serve

Method

1.

Preheat the oven to 170°C. Mix the two mustards with the Dijonnaise and creme fraiche. Season pork with salt and black pepper.
2.

Melt butter with the oil in a heavy-based frypan over medium-high heat and cook pork for 2-3 minutes each side. Transfer to a baking tray and place in oven while you make sauce.
3.

Return frypan to medium heat, add onion and cook for 2-3 minutes, until softened but not coloured. Add mushrooms and garlic, and cook for 2 minutes further, stirring constantly until mushrooms soften. Add wine and allow to bubble for 1 minute. Add mustard mixture, season with salt and pepper and stir for 1 minute.
4.

Remove pork from oven and add to frypan with any juices. Coat the cutlets in the sauce, add parsley and serve with mash or buttered noodles.