Pork Dijonnaise recipe
information
Serve noodles tossed in butter and black pepper or creamy mashed potatoes to complement the rich piquant sauce.
ingredients
4 pork chops
30 ml (2 tbsp) oil
2 shallots, peeled and finely chopped
300 ml (1/2 pt) dry white wine
bouquet garni
salt and freshly ground pepper
2 egg yolks
30 ml (2 tbsp) Dijon mustard
7 g (1 tbsp) parsley, finely chopped
60 ml (4 tbsp) sour cream
30 ml (2 tbsp) oil
2 shallots, peeled and finely chopped
300 ml (1/2 pt) dry white wine
bouquet garni
salt and freshly ground pepper
2 egg yolks
30 ml (2 tbsp) Dijon mustard
7 g (1 tbsp) parsley, finely chopped
60 ml (4 tbsp) sour cream
method
1. Trim the chops and pat dry.
2. Heat the oil in a heavy saute or frying pan, and brown the chops on both sides.
3. Stir in the shallots and cook for 1 minute.
4. Add the wine, bouquet garni and a little salt and pepper.
5. Stir well, bring to the boil, then cover and cook very gently for 20 minutes, or until the chops are tender.
6. Combine the yolks with the mustard and parsley.
7. Drain the juices from the meat and skim off the fat then, whisking all the while, pour the hot juices on to the egg yolk mixture. Beat well, then add the cream.
8. Taste the sauce for seasoning then pour over the chops. Reheat without boiling and serve immediately.
2. Heat the oil in a heavy saute or frying pan, and brown the chops on both sides.
3. Stir in the shallots and cook for 1 minute.
4. Add the wine, bouquet garni and a little salt and pepper.
5. Stir well, bring to the boil, then cover and cook very gently for 20 minutes, or until the chops are tender.
6. Combine the yolks with the mustard and parsley.
7. Drain the juices from the meat and skim off the fat then, whisking all the while, pour the hot juices on to the egg yolk mixture. Beat well, then add the cream.
8. Taste the sauce for seasoning then pour over the chops. Reheat without boiling and serve immediately.
serving amount
serves 4
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more information
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