main course dietary requirements: vegetarian: NO
To serve: serve a pile of the cabbage in the centre of each warmed dinner plate and top with the pork. Drizzle a little sauce around and serve the remainder of the sauce in a jug on the table. notes
This recipe is full of local flavours of wine and mustard from the regional town of Dijon. This recipe was suggested by chalet staff in Meribel, perfected by our team of testers some years ago and is back by popular demand. Why not consider becoming part of our testing team this winter? tips
main course dietary requirements: vegetarian: NO
vegan: NO, see alternative vegan recipes
dairy free: NO, remove portion before adding crème fraiche and soften onions in oil only
nut free: OK, check bread with guest
gluten free: NO, omit breadcrumbs and use crushed corn or rice cereal in their portion only week one
Pork Dijonnaise
Serves: 4 Cooked: at oven temp 375F / 190C
4 good quality pork steaks.( see tips) ½ a large onion, peeled, chopped 50g butter 1 tablespoon vegetable oil 50g smoked bacon pieces 1 tablespoon Dijon mustard 1 teaspoon dried thyme
Preparation time: 20 minutes Cooking time: 50-60 minutes
2 tablespoons breadcrumbs salt and pepper 150ml white wine 100ml water 1 chicken stock cube 2 tablespoons crème fraiche
1. Put the butter and oil into the saucepan pan and fry the steaks quickly, in batches, on each side. Put into an ovenproof dish in a single layer. Season the steaks well with salt and pepper. 2. Add the onion to the pan, cover with a lid and cook the onions for 5-10 minutes until soft, add the bacon and cook for a further 5 minutes. 3. Mix the mustard, onions and thyme with the bacon and divide this mixture between the chops piling the mustard and onions on the top of each chop. Press breadcrumbs into the mixture on each chop. 4. Put wine, water and stock cube into same pan and season well with salt and pepper. Bring to the boil then pour around chops so liquid comes up to level of the breadcrumbs but doesn’ t cover the chops. Cook any leftover juice in saucepan for about 20 minutes. Bake pork uncovered for 40 minutes. 5. Remove the liquid and put into saucepan. Cover chops and keep them in a warm place. Reduce the liquid to 150ml( it should have reduced to this in the pan already) and add the crème fraiche. Taste. If the flavour is good and the sauce is very runny thicken slightly with a little cornflour mixed with cold water first. The sauce shouldn’ t be too thick but a syrupy consistency, creamy with a good mustard tang.
To serve: serve a pile of the cabbage in the centre of each warmed dinner plate and top with the pork. Drizzle a little sauce around and serve the remainder of the sauce in a jug on the table. notes
This recipe is full of local flavours of wine and mustard from the regional town of Dijon. This recipe was suggested by chalet staff in Meribel, perfected by our team of testers some years ago and is back by popular demand. Why not consider becoming part of our testing team this winter? tips
You need to buy shoulder steaks not loin as the meat in the loin steaks is too lean and the recipe will be dry.
Please remove any bones from the chops before cooking, you’ re going to pile lots of lovely things on top of these‘ chops’ before cooking and guests won’ t be able to see bones in the meat. The bones also take up space( this meat is cooked laid out in a roasting tin) so to minimize oven space used remove the bones first.
Breadcrumbs can be made anytime from left over bread( you should never have to throw unused bread away). Use a hand blender and dry stale bread as it crumbs more easily.
You can buy a pork roasting joint and cut thick steaks from it( this is good value and you’ ll be able to cut the steaks as you want them) allow good thick cuts. Again, try and buy the browner pork meat, it has fat rippled through it which gives the meat a great flavour and helps keep it moist.