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 .