Ingredients

  • 30 gm butter (I used 15 gm)
  • 150 ml homemade or good quality chicken stock
  • 100 ml pure cream
  • 50 gm Dijon mustard
  • 150 ml dry white wine
  • 2 garlic cloves, finely chopped
  • 4 pork cutlets, French-trimmed, about 250 gm each
  • 1½ Tbsp vegetable oil
  • 30 gm wholegrain mustard
  • 2 eschalots, finely chopped
  • 2 eschalots, finely chopped

Ready In 35 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Season pork culets with salt and pepper.
  • INGREDIENTS:

Step 2

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Transfer cutlets to a wire rack placed over a baking tray. Cover loosely with foil and rest in a warm place for 5 mins.
  • EQUIPMENT:
  • Length: 5 minutes