Time for more FOOD! This is adapted from a recipe I found on Marmiton.org 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!
Porc à la moutarde
- 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
- Coat the pork in flour, salt, and pepper and brown on both sides.
- Add the onions
- Once onions are soft, add mushrooms
- When mushrooms are soft, *remove pork and set aside*
- Add dijon, cream, broth and let it come to a simmer for 15 minutes
- 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!