How To Cook Griddled Pork Escalope with Mustard

Name: How To Cook Griddled Pork Escalope with Mustard
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
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

15 mins
15 mins
easy
2

Recipe by

Jeff Baker

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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Method

griddled pork escalope with mustard recipe ingredients

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

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.

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.