A comforting bistro classic featuring golden butter-seared pork cutlets, sautéed mushrooms, and a velvety sauce made with rich heavy cream and deglazed white wine.
Ingredients
- 4 pieces fresh pork leg cutlets
- 400 g fresh white button mushrooms
- 2 pieces fresh shallots
- 1 clove fresh garlic clove
- 30 g pasteurized unsalted butter (82% fat)
- 1 tbsp high-oleic sunflower oil
- 10 cl dry white cooking wine (Sauvignon or Chardonnay)
- 250 g crème fraîche or heavy cream (35% fat)
- 1 tsp traditional Dijon mustard
- 4 sprigs fresh flat-leaf parsley
- to taste fine table salt
- to taste freshly ground black pepper
Method
- Remove the pork cutlets from the refrigerator 15 minutes ahead of time to bring them to room temperature. Pat them dry with paper towels, then season both sides with fine salt and freshly ground black pepper.
- Gently brush the button mushrooms clean, trim the base of the stems, and slice them evenly into 3 to 4 mm pieces. Peel and finely mince the shallots, then mince the degermed garlic clove.
- Heat a large skillet over high heat (about 350°F / 180°C) with a portion of the unsalted butter and the sunflower oil. As soon as the mixture stops sizzling and turns lightly foamy (about 1 minute), add the cutlets without overcrowding.
- Sear the meat over high heat for 2 minutes until deeply golden brown, then flip and cook for another 2 minutes on the other side (the meat should reach an internal temperature of 149°F / 65°C). Immediately transfer the cutlets to a warm plate, tent with aluminum foil, and let rest for 5 minutes to relax the fibers.
- Lower the heat to medium-high and add the remaining unsalted butter to the unwashed skillet. Toss in the sliced mushrooms and sauté for 6 to 7 minutes, until their moisture has completely evaporated and they turn nicely golden brown.
- Add the minced shallots and garlic to the mushrooms. Sweat together over low heat for 2 to 3 minutes, stirring regularly, until the shallots are completely soft and translucent without taking on any color.
- Increase the heat to high and pour in the dry white wine. Scrape the bottom of the skillet thoroughly with a wooden spatula to loosen the browned bits, then boil vigorously for 2 to 3 minutes, until the liquid reduces by three-quarters and turns syrupy.
- Reduce the heat to low (around 185°F / 85°C), then stir in the heavy cream and Dijon mustard. Let simmer very gently for 3 to 4 minutes, stirring regularly, until the sauce thickens and coats the back of a spoon.
- Return the pork cutlets and any accumulated resting juices to the skillet. Coat them in the sauce and let warm through over a very gentle simmer for 2 minutes without boiling, reaching an ideal internal temperature of 154°F / 68°C.
- Taste the sauce, adjust the seasoning with fine salt and freshly ground black pepper, then plate the cutlets coated in creamy mushrooms and sprinkle with freshly chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 439.2 kcal
- Protein
- 8.61 g
- Carbohydrate
- 11.42 g
- Fat
- 38.92 g
- Fibre
- 2.96 g
- Calcium
- 62.25 mg
- Iron
- 0.58 mg
- Magnesium
- 20.36 mg
