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Pork dijonnaise


  • 2 tablespoons plain flour
  • 4 (about 180g each) pork loin cutlets
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 eschalots, finely chopped
  • 1/4 cup (60ml) white wine
  • 200ml Campbell's Real Stock Chicken
  • 2 tablespoons Dijon mustard
  • 1/3 cup (55g) chopped cornichons*
  • 1 tablespoon chopped fresh tarragon
  • 100ml creme fraiche*
  • 1 tablespoon chopped flat-leaf parsley
  • Boiled potatoes (such as kipfler) tossed in butter and parsley, to serve


  • Step 1 - Preheat the oven to 160°C.
  • Step 2 - Season 1 tablespoon of the flour with salt and pepper. Dust the pork cutlets with the seasoned flour, then set aside.
  • Step 3 - 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.
  • Step 4 - 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.
  • Step 5 - 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.

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