Pork with Creamy Mustard Sauce

Serves: 4
Preparation Time: 5
Cooking Time: 15


  • 4 x pork cutlets (approx. 250g each)
  • 30ml vegetable oil
  • 30g unsalted butter
  • 2 golden shallots, chopped
  • 2 garlic cloves, chopped
  • 50ml dry white wine
  • 1 cup (500ml) Campbell’s Real Stock - Chicken 
  • 150ml pure cream
  • 50g French Dijon mustard
  • 30g wholegrain Dijon mustard
  • Sea salt and freshly ground black pepper
  • Thyme, leaves picked, plus thyme sprigs (optional),
    to serve steamed vegetables and mashed potato to serve


  1. Season both sides of the pork chops. Heat the butter and oil in a large heavy based frying pan over a medium heat. When the butter starts to foam add the pork and cook, for 4-5 minutes each side or until golden and cooked through. Then set aside while making the sauce. 

  2. Meanwhile, place the same pan over low heat, add the garlic and shallots and cook for 2-3 minutes or until just soft. Add the wine, increase the heat to medium-high and simmer for 1 minute. Add the Campbell’s Real Stock Chicken and the cream; simmer for 8 minutes or until reduced by half. Whisk in the mustard, any juices from the resting pork and the thyme. Place the pork in the sauce to reheat, and check to see if any further seasoning is required. 

  3. To serve, transfer the pork to plates, spoon the sauce over, scatter with extra thyme sprigs and add a side of steamed vegetables and mashed potato. For a lighter mashed potato with extra flavor add chicken stock instead of butter or milk when mashing.


From the Blog:

Follow Us: