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Pork Cutlets with Creamy Mustard Sauce

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Pork Cutlets with Creamy Mustard Sauce01

Cooking competitions have been flourishingly produced and aired by several Australian television channels, one followed another without any stop recently, I can say. I, myself really like watching all the cooking shows. Not only could I feel and share the passions of every contestant and get myself more motivated to cook, but also I learn so much from the shows. My Kitchen Rules was one of the shows I enjoyed. One of their judges, Manu Feildel’s critic on every contestant’s dish with a sexy French accent was a great attraction to me, throwing lots of insights on how to go about and improve cooking. When My Kitchen Rules was approaching to air their finale episode, his new cookbook, Manu’s French Kitchen was on the way of releasing. In his new cookbook, Manu demonstrates making authentic French dishes at home is such an easy job. I tried his Pork Cutlets with Creamy Mustard Sauce with an amazing end result. It’s a big hit in the family. The rich flavour of creamy mustard sauce entertained all our tastebuds. This dish is so simple to make on the go. All you need is to get good quality pork if possible, to produce the best results.

Recipe adapted from: Manu’s French Kitchen
Pork Cutlets with Creamy Mustard Sauce (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 25 mins
Yield: serves 3 to 4

  • 4 pork cutlets, French-trimmed, about 250 gm each
  • 1½ Tbsp vegetable oil
  • 30 gm butter (I used 15 gm)
  • 2 garlic cloves, finely chopped
  • 2 eschalots, finely chopped
  • 150 ml dry white wine
  • 150 ml homemade or good quality chicken stock
  • 100 ml pure cream
  • 50 gm Dijon mustard
  • 30 gm wholegrain mustard
  • 1 tsp thyme leaves, plus extra sprigs to serve (optional)
  • salt , to taste
  • pepper , to taste
  • Season pork cutlets with salt and pepper. Heat oil and butter in a large frying pan on medium, until butter is foaming. Cook pork, continuously spooning butter mixture over top, for 4-5 mins each side, until brown. Holding pork with tongs, cook pork, fat side down for 5 mins, until fat is melted and golden. Transfer cutlets to a wire rack placed over a baking tray. Cover loosely with foil and rest in a warm place for 5 mins.
  • Meanwhile, drain all but 1 tablespoon of fat from pan. Reheat on low. Cook garlic and eschalots for 2-3 mins, until just soft. Add wine, increase heat to medium and simmer for 3-4 mins, until reduced by half. Add stock and cream and simmer for 8 mins, until reduced by half again. Whisk in mustards and any juices from resting pork. Stir in thyme leaves.
  • Place pork cutlets on serving plates and spoon over mustard sauce. Scatter with extra thyme sprigs, if using, and serve.
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  1. i also saw somthing quite similiar from a magazine recently, only uses wholegrain mustard and it also looks very delicious!

  2. Christine, I've tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party :)
    Happy Easter!

  3. Very Appetizing!


  4. That looks super yummy! I love your blog so much!

  5. Looks so delicious....we love pork and this is something that I can try:D Thanks for the recipe Christine.

  6. Looks absolutely mouth-watering! Happy Easter!

  7. Christine, your pork cutlets look soooooooooooooooo good! I love the creamy mustard sauce too.

  8. It’s really a nice and helpful piece of information. I’m glad that you shared this helpful info with us. Please keep us informed like this. Thanks for sharing.

  9. These cutlets look restaurant quality and the gravy good to the last drop :)

  10. I agree... the best quality pork makes a lot of difference :)

  11. The creamy mustard sauce sounds excellent, great flavors! Good quality meat is so important.

  12. Love this!!! Just came across your wonderful blog on foodbuzz & am a new follower!
    - Jessica @ http://cajunlicious.com

  13. Lots of wonderful reading here, many thanks! I was checking on yahoo when I observed your submit, I’m going to add your feed to Google Reader, I look forward to a lot more from you.

  14. I'm so excited to come across your blog. Your photography and is lovely and I look forward to trying the recipes!

  15. I don't normally like mustard but this looks delicious , Christine! Enjoy your Sunday :).

  16. Mmm I love mustard. That sauce sounds great!

  17. Yum !!! Looks so delicious and perfect posting for recipes .

  18. delicious dish and perfect pic....making me hungry right now!!

  19. Made this a few times. Always excellent! Works well with chicken, too.