Pork Escalopes with Cream and Mustard Sauce

Name: Pork Escalopes with Cream and Mustard Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces pork escalopes (about 150g each, pounded thin); 2 tablespoons olive oil; 1 tablespoon butter; 1 cup heavy cream; 2 tablespoons Dijon mustard; 1 teaspoon whole grain mustard; 1 small shallot (finely chopped); 1/2 cup chicken broth (low sodium); to taste salt and pepper

35 min 4 servings Medium

All Recipes

Pork Escalopes with Cream and Mustard Sauce

Tender pork escalopes in a rich and tangy cream and mustard sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Pork escalopes with cream and mustard sauce is a delightful dish that combines the tenderness of pork with the rich, tangy flavours of cream and mustard. This classic French-inspired recipe is perfect for a comforting family dinner or an elegant evening meal. The key to this dish is in the preparation of the pork. By pounding the pork thinly, you ensure that it cooks evenly and absorbs the delicious sauce. The combination of cream and mustard creates a sauce that is both indulgent and slightly sharp, enhancing the natural flavours of the pork.

Ingredients

Servings

Pork Escalopes

Cream and Mustard Sauce

Instructions

Prepare the Pork

Season the pork escalopes with salt and pepper on both sides.

Pro tip: Pounding the pork to a uniform thickness ensures even cooking.

Sear the Pork

Heat olive oil in a large skillet over medium-high heat. Add the pork and sear for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.

Pro tip: Ensure the pan is hot before adding the pork to get a nice crust.

Cook the Shallot

In the same skillet, add butter and sauté the shallot until translucent, about 2 minutes.

Pro tip: Scrape up any brown bits from the pork for added flavour.

Make the Sauce

Stir in chicken broth, Dijon mustard, and whole grain mustard. Bring to a simmer and let reduce for about 3 minutes.

Pro tip: Simmering the sauce helps to thicken and concentrate its flavours.

Add the Cream

Lower heat to medium and stir in the heavy cream. Simmer until the sauce thickens slightly, about 5 minutes.

Pro tip: Do not boil the cream to prevent it from curdling.

Combine and Serve

Return the pork to the skillet and coat with the sauce. Cook for another 2-3 minutes until the pork is heated through. Serve immediately.

Pro tip: Ensure pork reaches an internal temperature of 145°F / 63°C for safe consumption.

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Tips & Tricks

<ul><li>Pound the pork to ensure even cooking.</li><li>Use Dijon mustard for a classic flavour.</li><li>Fresh cream adds richness to the sauce.</li><li>Sear the pork for a nice crust before simmering.</li></ul>

Serving Suggestions

Serve these pork escalopes with a side of mashed potatoes or steamed vegetables to soak up the creamy sauce. For a touch of elegance, pair it with a chilled white wine, such as a Chardonnay. This dish can be prepared ahead and gently reheated on the stove. Store any leftovers in an airtight container in the refrigerator for up to 3 days.