How to make Dijon Mustard Sauce for Pork

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides flavor without the cost of wine

Season both sides of the pork cutlet with black pepper and a bit of oil.

Add a bit of butter to the pan and wait for it to turn golden brown.

Cook the pork cutlet in the pan for about 3 to 4 minutes on one side, then turn it over.

Transfer the pork to the oven at 180°C for about 7 to 8 minutes.

Remove the pork from the oven and let it rest for a couple of minutes.

In the same pan, remove burnt butter and add a bit of oil and butter to melt.

Add chopped shallots and garlic to the pan and cook on low heat until caramelized.

Increase the heat and add a splash of white wine, cooking to burn off the alcohol and reduce the bitterness.

Once the wine has reduced, add chicken stock and bring it to a boil, then reduce by half.

Add heavy cream to the sauce and let it reduce to achieve a beautiful sauce consistency.

Stir in dijon mustard and fresh thyme, mixing well.

Place the pork chops into the sauce to warm them up and incorporate the juices back into the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens