- Serves 4
- Preparation Time 05MINS
- Cook Time 15MINS
4 x pork cutlets (approx 250gr each)
30ml vegetable oil
30g unsalted butter
2 golden shallots, chopped
2 garlic cloves, chopped
50ml dry white wine
1 cup Campbells Real Stock – Chicken
150ml pure cream
50g French Dijon mustard
30g wholegrain Dijon mustard
Sea Salt and freshly ground black pepper
Thyme, leaves picked, plus thyme sprigs (optional), to serve
Steamed vegetables and mashed potato to serve
STEP 1 Season both sides of the pork chops. Heat the butter and oil in a large heavy based frying pan over a medium heat. When the butter starts to foam add the pork and cook, for 4-5 minutes each side or until golden and cooked through. Then set aside while making the sauce.
STEP 2 Meanwhile, place the same pan over low heat add the garlic and shallots and cook for 2-3 minutes or until just soft. Add the wine, increase the heat to medium high and simmer for 1 minute. Add the Campbells Real Stock and the cream, simmer for 8 minutes or until reduced by half. Whisk in the mustard, any juices from the resting pork and the thyme. Place the pork in the sauce to re heat, and check to see if any further seasoning is required.
STEP 3 To serve, transfer the pork to plates spoon the sauce over, scatter with extra thyme sprigs and a side of steamed vegetables and mashed potato. For a lighter mashed potato with extra flavor add chicken stock instead of butter or milk when mashing.