You are going to love Pork Cutlets in Creamy Mustard Sauce
These Pork Cutlets in Creamy Mustard Sauce are perfect for a quick family dinner during the week, but they are also special enough for Sunday lunch or a cozy dinner with guests.
These are the main reasons why we make them so often:
- they take only 30 minutes to make
- the pork cutlets are tender and juicy
- the sauce is creamy, silky, and full of flavor
- everything is prepared in one skillet
- they are perfect for a quick weeknight dinner
- the sauce pairs beautifully with mashed potatoes, gnocchi, pasta, or rice
- the recipe is easy to scale up when cooking for a larger group
Top 5 tips and tricks
Make sure the skillet is very hot. Before adding the pork, heat the skillet well. This helps the cutlets develop a beautiful golden crust quickly instead of releasing their juices and starting to steam. Sear the pork for about 1–2 minutes on each side, then remove it from the skillet.
- Sear the pork cutlets briefly. One of the most common mistakes when cooking pork cutlets is cooking them for too long. Since the pork will go back into the hot cream sauce later, you only need to sear it until nicely golden at this stage. If you cook it all the way through now, it may become dry by the end.
- Use the same skillet for the sauce. Don't clean the skillet after searing the pork. Those little browned bits of pork and mustard left on the bottom are packed with flavor. When you add the wine and stock, they loosen from the pan and become part of the sauce. It's one of the easiest ways to create a deeply flavorful sauce in very little time.
- Let the wine reduce. After adding the red wine, let it simmer for a few minutes so it can reduce slightly. This concentrates the flavor and makes it smoother and more balanced. Once reduced, add the stock and continue with the sauce.
Don't cook the sauce for too long. Once you add the heavy cream, simmer the sauce only until it thickens slightly. It will continue to reduce once the pork is returned to the skillet. If the sauce becomes too thick, simply stir in a few tablespoons of stock or water until you reach the desired consistency.
Serving ideas
Since these pork cutlets are served in a rich, creamy sauce, we recommend pairing them with a side that will soak up all that delicious sauce. Some of our favorite options are:
- Mashed Potatoes
- Mashed Cauliflower
- Mashed Potatoes and Peas
- Leftover Mashed Potato Gnocchi
- Ricotta Gnocchi
- two-ingredient Potato Gnocchi
For a more balanced meal, add a vegetable side as well. Steamed broccoli, green beans, peas, carrots, or roasted mixed vegetables all pair beautifully with these creamy pork cutlets.
Storing and freezing
Pork Cutlets in Creamy Mustard Sauce are best served fresh, but any leftovers can easily be stored and enjoyed the next day.
Refrigerator. Once completely cooled, transfer the pork cutlets and sauce to an airtight container and store in the refrigerator for 2–3 days. We recommend keeping the pork covered with the sauce, as this helps it stay juicier when reheated.
Reheating. The best way to reheat the pork cutlets is in a skillet over low to medium heat. Add a tablespoon or two of water or stock and heat gently until the pork is hot all the way through and the sauce is creamy again.
You can also reheat the dish in the microwave, but we recommend using shorter intervals and a slightly lower power setting to prevent the pork from drying out.
Freezing. You can freeze this dish, although cream-based sauces may have a slightly different texture once thawed. Store it in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator, then reheat slowly in a skillet. If needed, stir in a splash of fresh heavy cream or stock to bring the sauce back together.
How to make Pork Cutlets in Creamy Mustard Sauce at home (video)
Check this short video to master the recipe at home.
Next, try these recipes
- Quick Pork Loin Steak
- Thin Sliced Round Steak with Sauce
- Beef Braciole
- Veal Saltimbocca
- Turkey Cutlets with Mushroom Cream Sauce
- Pork Shoulder Steak with Pepper Sauce
- Chicken Cutlets in Cream Sauce
Paid collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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sear the meat
Place the pork cutlets in a bowl and season with salt, pepper, and mustard. Heat a large skillet over high heat, add the olive oil, and sear the pork cutlets for about 1–2 minutes on each side, or until golden brown. Transfer to a plate and set aside.
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cook
Add the butter and finely chopped shallot to the same skillet. Cook for about 5 minutes, or until softened. Stir in the mustard, then pour in the red wine. Let it simmer for 2–3 minutes, allowing the alcohol to cook off and the wine to reduce slightly.
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sauce
Pour in the stock and add the fresh herbs. Simmer for about 5 minutes, or until the liquid has reduced by half. Pour in the heavy cream, stir to combine, and cook for another 2 minutes, or until the sauce has thickened slightly.
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Pork Cutlets in Creamy Mustard Sauce
Return the pork cutlets to the sauce along with any juices that have collected on the plate. Cook over medium heat for about 2 minutes, until the sauce is creamy and the pork is heated through. Finish with chopped parsley and serve. These pork cutlets are especially delicious with mashed potatoes and cooked vegetables.
