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How To Cook Griddled Pork Escalope with Mustard

How To Cook Griddled Pork Escalope with Mustard

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Method for the sauce:

  1. Over a low heat soften the onion and garlic without any colour in a teaspoon of oil or schmaltz until sweet and tender.
  2. Add the vinegar and boil to evaporate fully, followed by the bay leaf and stock, then reduce by three quarters.
  3. Add the crème Fraiche and Dijon mustard and simmer for 5 minutes, then fold through the grain mustard and a squeeze of lemon juice.
  4. Season to taste, remove the bay leaf, and keep warm ready to serve.

Method for the pork:

  1. Season the pork escalopes, brush with a little oil, then cook in a griddle pan over high heat for 1 to 2 minutes each side. Remove from the heat and leave to rest for a couple of minutes.

Method for the cabbage:

  1. Bring a pan of salted water to the boil, add the cabbage, then blanch for 2 minutes or until tender then drain and divide between two plates – top with the pork escalopes and the mustard sauce.

Serving suggestion:

  • Simple steamed potatoes.
  • The Ingredients
  • • 2 x 150g Pork escalopes
  • • 1 Head Spring or pointed Cabbage
  • • Rapeseed oil Chicken schmaltz
  • • 1 Onion peeled & finely chopped
  • • 1 Clove garlic crushed
  • • 1 tbls. Cider vinegar
  • • 100 ml Rich poultry stock
  • • 75 ml Crème Fraiche
  • • 1 x tsp. Dijon mustard
  • • 2 tsp. Grain mustard
  • • 1 x Bay leaf
  • • Lemon to squeeze
  • • Head of spring greens or pointed cabbage
  • • Sea salt & ground white pepper

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