- 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.