Pork Dijonnaise

Delicious French food neednt be saved for special occasions, as this pork dijonnaise recipe demonstrates.

The ingredient of Pork Dijonnaise

• 2 tbsp plain flour
• 4 about 180g each pork loin cutlets
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 eschalots finely chopped
• 1 4 cup 60ml white wine
• 200ml massel chicken style liquid stock
• 2 tbsp dijon mustard
• 1 3 cup 55g chopped cornichons
• 1 tbsp chopped fresh tarragon
• 100ml creme fraiche
• 1 tbsp chopped flat leaf parsley
• boiled potatoes such as kipfler tossed in butter and parsley to serve

The Instruction of pork dijonnaise

• preheat the oven to 160u00b0c
• season 1 tablespoon of the flour with salt and pepper dust the pork cutlets with the seasoned flour then set aside
• heat the oil and butter in a large heavy based frypan over medium high heat add the pork cutlets and cook for 5 minutes on each side transfer to a baking tray and place in the oven to keep warm while you make the sauce
• return the pan to medium low heat add the eschalots and cook for 5 minutes then add the remaining flour and cook stirring for 1 minute add the white wine and chicken stock bring to boil and simmer for 5 minutes add the dijon mustard cornichons tarragon and creme fraiche then bring to the boil
• remove the pork cutlets from the oven and place on 4 serving plates adding any pan juices to the sauce stir the parsley through the sauce then spoon it over the pork serve with the boiled potatoes

Nutritions of Pork Dijonnaise

fatContent: 412 753 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 42 grams protein
sodiumContent: 140 milligrams cholesterol

Share this post