Recipe Time: Porc à la moutarde

Time for more FOOD! This is adapted from a recipe I found on one of my favorite websites for easy French recipes.  I don’t really know what the translation is for cuts of meat from french to english – if anyone knows, let me know! What I’m using here is côte de porc – maybe you can use a porkchop? This pork is served with a dijon/creme fraiche sauce. If you can’t find creme fraiche a little bit of heavy cream or crema mexicana would work. 😉 I’ve found that crema mexicana is the best subsitute for creme fraiche stateside. 🙂 Read more for porky goodness!

Dinner is served
Dinner is served

Porc à la moutarde
serves 2

  • 2 cotes de porc, or porkchops or pork loin
  • 2 small onions, finely sliced
  • 10 oz mushrooms, sliced
  • 2 tbsp dijon mustard
  • 4 tbsp creme fraiche or other high fat content cream
  • flour, salt and pepper to coat the pork
  1. Coat the pork in flour, salt, and pepper and brown on both sides.
  2. Add the onions
  3. Once onions are soft, add mushrooms
  4. When mushrooms are soft, *remove pork and set aside*
  5. Add dijon, cream, broth and let it come to a simmer for 15 minutes
  6. Add pork to the sauce to warm it up. I served it with potato wedges 😛

PS: You can add A LOT more onions if you like that kinda thing. 🙂 Next time I would have added more. Also, be careful trying to substitute creme fraiche, like I said, crema mexicana works well, because it won’t curdle and it will make the sauce thicker. Enjoy!


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