Côte de Porc à la Dijonnaise (Burgundy Mustard Pork Chops)
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Ingredients
- 4 pork loin steaks
- 2 tbsp dijon mustard
- 200 ml double cream
- 100 ml dry white wine
- 2 shallots, finely sliced
- 20 g unsalted butter
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 31.3 g
- Carbohydrate
- 4.1 g
- of which sugars
- 2.9 g
- Fat
- 41.3 g
- of which saturates
- 22 g
- Fibre
- 0.9 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a frying pan over a medium-high heat and cook the pork loin steaks for 4-5 minutes on each side until browned and cooked through with no pink remaining, then set aside to rest.
- 2
Add the shallots to the pan and cook for 4 minutes until softened.
- 3
Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits.
- 4
Stir in the double cream and dijon mustard and simmer for 3-4 minutes until slightly thickened.
- 5
Return the pork chops to the pan to warm through in the sauce.
- 6
Scatter with the parsley and serve.
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