We have French guests in town who treated us to a home-cooked meal last night. Simple and delicious, we thought we’d share our approximation of the recipe. Since the dijon mustard does the work of fresh herbs or spices in this recipe, make sure you use a quality dijon.
For wine, we uncorked the Bridge Lane Cabernet Franc – one of this month’s selections from the New York Cork Club. They were tickled to try a local wine, which they compared favorably to a Chinon. Lesson here: when entertaining European guests, don’t be afraid to uncork New York!
Pork Dijonnaise a la Guy
2 tablespoons unsalted butter
6-8 pork cutlets approximately 6 oz. each and about 1/2 inch thick
dry white wine (Guy used our Rayun Sauvignon Blanc)
1 tablespoon dijon mustard (Guy used regular, not grainy “country-style”)
1-2 tablespoons heavy cream
In a large skillet over medium heat, melt butter. When butter is hot but not browning, put pork cutlets in skillet and cook until browned. Ideally, the edges should be crisp. Remove pork cutlets and set aside on a plate covered in foil to keep them warm. Pour 1/3 cup white wine into skillet to deglaze pan and stir to make sure to free up all the crunchy bits that adhered to the skillet. Add dijon mustard and heavy cream (guesstimate, guesstimate!) and whisk until sauce in pan holds together. Serve individual pork cutlets on plates with sauce spooned over.
Guy served this with a delicious brown rice dish made with cloves and onions and salad with a simple vinaigrette that were so good they deserve their own posts! We could also see serving roasted apples and potatoes because we find apple to be a natural complement to pork.