Tuesday 30 September 2008

Recipe - Pan fried pork escalopes with rice and a creamy mustard sauce

I was checking the contents of my freezer when I found some pork escalopes that was hiding in there. One night of defrosting in the fridge and this is what happened to them...

This time I served it with rice but you could as well serve it with potato mash. The recipe multiplies easily.

Ingredients (serves 1 - 2)
2 pork escalopes
1 leek, washed and sliced
125 ml white wine
1 tbsp wholegrain mustard
50 ml chicken stock
1 tbsp double cream
Fresh basil, sliced
Lemon juice
Olive oil
Boiled rice

Season and fry the pork escalopes in a pan over medium heat until nicely golden and cooked through. Put to the side and keep warm.

Put the leek slices into the pan and fry for 5 - 6 minutes. Add the wine and reduce by two thirds. Stir in the mustard, stock and cream. Season to taste. Let this bubble away for a couple of minutes. Add the basil and a good squeeze of lemon juice.

Serve the pork and sauce with rice.



  1. That sounds really good, interesting pork recipes are often hard to come by so I'm glad to have found this. Anything including leeks is also a bonus.

  2. All you had to say for me was leeks - I'm sold! And a creamy mustard sauce...hmmm!

  3. Ginger & Darius,

    It seems that I found something here. Leeks, pork, cream and mustard seems to be a very welcome combination... ;)


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// Mike