One of my favourite pork dishes, this recipe really helps keep the pork moist and tender and the combination of the mustard and cornichons works so well together, a French style dish that showcases pork as an amazing meat and the pan juices go on to make an incredible sauce.
- 4 pork cutlets
- Salt and pepper
- 2 tbsp. oil
- 40g unsalted butter (chopped)
- 3 golden shallots (finely chopped)
- 1 tbsp. Dijon mustard
- 100ml white wine
- 150ml chicken stock
- 1 tbsp. tomato paste
- 5 large cornichons (cut into julienne)
- ¼ cup finely chopped parsley.
- Season pork with salt and pepper, heat oiland butter in a large frypan over medium heat, once the butter foams add the pork and cook 2-3 minutes each side or unitl golden.
- Reduce the heat to low and cook for a further 3-4 minutes each side until just cooked through, place pork on a wire rack over a baking tray and set aside.
- Return the pan to low heat, add golden shallots cook for 2-3 minutes, add the mustard stir for 2 minutes, increase the heat to medium add wine to deglaze the pan, simmer until reduced by half.
- Add stock and tomato paste and continue to reduce by half again, stir in cornichons, parsley and resting juices form the pork, season with salt and pepper.
- To serve place pork on the plate and spoon over the sauce, serve with a nice bed of mash.