Pan-roasted pork cutlet with tombe of mushrooms

Get some pork on your fork French-style with this easy mid-week meal featuring butter-sauteed mushrooms.

• serves

  2

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Episode 9

episode • Guillaume's Paris • 

travel • 

24m

PG

episode • Guillaume's Paris • 

travel • 

24m

PG

Ingredients

• 120 g unsalted butter
• 2 x 300 g free-range pork cutlets (1.5cm thick), at room temperature
• 2 garlic cloves, skin-on, slightly crushed
• ½ small bunch thyme
• 400 g mixed mushrooms, trimmed and cleaned
• salt and black pepper
• 2 garlic cloves, finely chopped
• 100 ml cider
• 150 ml thin cream
• 1 tbsp roughly chopped chives
• ⅓ cup (80 ml) pork jus

Instructions

1. In a large frying pan over medium heat, melt 2 tablespoons of the butter, until frothy. Place the pork cutlets in the frying pan and sear for 4 minutes, until golden brown.
2. Add the crushed garlic and thyme to the pan. Sear the other side of the pork for about 4 minutes. Reduce the pan to low heat and bast the pork with the butter in the pan.
3. Meanwhile, in a second large frying pan, melt the remaining butter. Once frothy, add the mushrooms and season with salt and pepper. Cook, stirring, for about 1 minute, then add the finely chopped garlic. Continue to cook for about 3 minutes, or until mushrooms are caramelised and soft.
4. Deglaze the mushrooms with the cider and allow to reduce by half. Add the cream, bring to the boil, and reduce by half. Stir through the chives. Just before serving, in a small saucepan, bring the pork jus to the boil.
5. Divide the pork and mushrooms between 2 plates and season with salt and pepper. Spoon over the pork jus. Serve.

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 9

episode • Guillaume's Paris • 

travel • 

24m

PG

episode • Guillaume's Paris • 

travel • 

24m

PG