Pork Escalopes with Young Potatoes and Cream Sauce

Main Dishes | French cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Pork escalopes with young potatoes and cream sauce

Ingredients

New Potatoes - 8.8 oz
Olive Oil - 2 tablespoons
Escalopes - 2 pieces
Dijon Mustard - 1 teaspoon
Cream - 10 fl oz
Dill - 1 tablespoon
Salt - to taste
Grated Pecorino Pepato Cheese - 1.8 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the potatoes in half and boil in salted water until tender, about 8 minutes.

Step 2

Meanwhile, heat the olive oil in a skillet. Season the pork escalopes with salt and pepper and fry for 4-5 minutes until cooked, turning once. Transfer to a plate and keep warm. Return the skillet to the heat and add the cream and mustard. Reduce the heat and cook for a few minutes until the sauce thickens. Season with salt and pepper, and add the chopped dill.

Step 3

Drain the potatoes and return them to the pot. Mash and add the parmesan and black pepper. Place the potatoes on 2 warm plates and arrange the meat beside them. Drizzle with sauce and serve.