Echine de Porc à la Moutarde (Pork Shoulder with Mustard)

This French dish is full of flavour and really easy to prepare. Ideal for a dinner party, you can also replace pork meat with chicken or beef. I suggest pork because it makes a better balance with the tasty sauce.

Echine de Porc à la Moutarde (Pork Shoulder with Mustard)

Ingredients for 1 portion:

1 pork shoulder steak (you can use also fillet or cutlet)
1/2 small white onion
100 ml of chicken stock
100 ml of single cream
1 tbsp of mustard (I used Moutarde à l’ancienne de Dijon, with seeds)
a knob of butter
a pinch of salt
a pinch of ground black pepper

How to prepare:

Season the pork meat with salt and pepper. Brown it in a pan with the butter at medium/high heat.

Turn over the meat from time to time and when it is well browned (it will take around 10 mins) take it from the pan and put it aside on a plate covered with a lid.

Now lower the heat and in the same pan brown the chopped onion.

When the onion is golden add the hot stock and a spoonful of mustard. Stir and cook for a couple of minutes.

Then add the cream and season with salt and pepper. Thicken the sauce at medium/high heat for around 5 mins.

On a cutting board cut the meat into slices (around 1 cm thick).

Put the meat slices in the pan with the sauce and cook for a few seconds more on each side.

Serve hot with boiled potatoes.