4 min read

Pork Cutlets with a Mustard Cream Sauce


The last few weeks have been a bit of a haze.

I’ve had a few things going on personally and combine that with recent events that occurred in Japan it really makes you step back and think.

It’s been one natural disaster after the other! Hey Mother Nature give us a break!

With all the travelling I do, I love nothing more than to be able to step back in my tiny kitchen and whip up a home cooked meal.

This is where I am the most comfortable.

And for today’s dish I wanted to keep it simple.

I had some pork cutlets in the freezer that needed using up so I whipped up this simple dish of pork cutlets with a mustard cream sauce.

The sauce and the pork take equal star billing in this creation.

If you can source some good quality Kurobuta pork you will not disappointed.  It may be a little expensive but at least you know it hasn’t been injected with any brines.  And it’s full of good fat (yes you do need those in your diet!).

I finished it of with a simple sauce made of Dijon mustard and a little cream.

Oh my!  The marriage of flavours was like fireworks in my mouth.

So good.

Accompanied by a simple cabbage salad dressed in olive oil and vinegar and a crisp Sauvignon Blanc it was nice to be home.

Pork Cutlets with a Mustard Cream Sauce
Prep time
Cook time
Total time
Pork cutlets served with a mustard and cream sauce
Recipe type: main
Serves: 2
  • 2 Kurobuta or Berkshire pork cutlets
  • 1-2 tbsps of butter
  • ½ a red onion finely diced
  • ½ a cup of white wine
  • ½ a cup of pouring cream
  • 2 tbsps of Dijon mustard (whole grain mustard works well here too)
  • salt and pepper to tatse
  1. Heat a little olive oil in a pan on a high heat and sear your cutlets on both sides.
  2. Place the pan with the cutlets in a pre heated 200 deg C oven and cook them for 6-7 mins
  3. Once the pork cutlets are cooked remove them from the pan and place them on separate plate to rest. (cover with foil)
  4. Take the same pan and add your butter. Once the butter melts and becomes frothy add your onion and saute until the onion becomes translucent.
  5. De-glaze your pan with the white wine, scraping all the cooked bits off the pan. Allow the sauce to come to a boil until it reduces by half. Add your cream and give everything a good stir.
  6. Add the mustard and seasoning and whisk everything until the sauce emulsifies and thickens a little.
  7. Pour over your rested pork cutlets and serve immediately