Sunday Dinner: Sauteed Pork with Mushroom Mustard Cream Sauce

I spend almost every Sunday at my parent's house. It has been a tradition every since I was little that Sunday nights were a time to relax until the work week started again, and to cook a big nice dinner. This dinner usually consists of a great steak on the grill or my mom's homemade spaghetti sauce. Occasionally though we will mix it up. A couple Sunday's ago, my mom and I cooked this one together. We found the recipe from my mom's BIG binder of recipes. This is a great website for recipes, and I will probably visit here often.

Ingredients:

2 Tb vegetable oil

4 Tb unsalted butter

Four 4 to 5 ounce pork cutlets, lightly pounded to an even thickness

Salt to taste

Ground pepper to taste

1/4 cup minced shallots

3 cups thinly sliced fresh white mushrooms

1/4 cup dry white wine

1/2 cup chicken stock

2/3 cup heavy cream

1 Tb Dijon mustard

2 Tb thinly sliced green onion tops

Directions:

1. Heat a large saute pan over medium heat until hot. Add the oil and heat until almost smoking. Add the butter and when it becomes foamy, add the cutlets.

2. Saute the cutlets just until they are lightly browned on the bottom. Turn and cook on the other side until lightly browned. They will not be completely cooked through. Season with salt and pepper and transfer the cutlets to a platter.

3. Add the shallots to the same pan and saute over medium heat until soft, but not brown, 3-5 minutes.

4. Turn the heat to high and add the mushrooms. Saute stirring frequently, until the mushrooms release all their liquid. Using a slotted spoon, transfer the mushrooms to a bowl and set aside.

5. Add the white wine and reduce by half.

6. Add the chicken stock and reduce by half.

7. Add the cream and reduce until sauce coats the back of a spoon.

8. Reduce the heat to low and add the mustard. Whisk until smooth.

9. Return the cutlets and mushrooms to the pan (do not boil) and cook just until the pork is heated through.

G's side notes:

This really was a fantastic recipe. There was a lot of transferring things and reducing of liquids, but the end result was worth it. I am a huge sauce lover, so I next time, I would almost double the sauce ingredients. Also, we served this with mashed potatoes and the gravy went excellent with them!