Pork cutlets with sauce charcuterie

A historic, flavoursome and tender dish that dates back over 100 years. Guillaume was inspired to cook this dish after a visit to the Bigorre region of France.

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 pork cutlets, about 200 g each
• Sea salt flakes and freshly ground black pepper, to taste
• 2 tbsp extra virgin olive oil
• ½ bunch thyme
• 3 bay leaves
• 3 garlic cloves, cut in halves or quarters if large
• 40 g unsalted butter

Sauce charcuterie

• 80 g unsalted butter
• 2 golden French shallots, finely chopped
• 80 ml (⅓ cup) white wine
• 150 ml veal jus (450 ml veal or beef stock reduced to 150 ml)
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped parsley
• 100 g cornichons, sliced lengthways

Instructions

1. Season pork with salt and pepper. Heat the olive oil in a heavy-based frying pan over medium-high heat. Add the pork cutlets, thyme, bay leaves and garlic and cook for 4 minutes or until golden brown on the base.
2. Turn the pork cutlets over, add the butter and baste the pork with the butter. Cook for another 4 minutes or until the pork is just cooked through. Remove the pork and herbs from the pan and set aside to rest for 5 minutes. Keep the garlic in the pan.
3. For the sauce charcuterie, add the butter and shallots to the garlic in the pan and cook over medium heat until soft and translucent. Add wine and simmer until reduced by half. Add the veal jus and simmer until reduced by half again. Stir in the mustard and parsley and mix to combine. Add the cornichons, then adjust the seasoning if necessary.
4. To serve, slice the pork cutlets, then spoon over the sauce charcuterie.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.