I made this last week and it was DELICIOUS! I did substitute the cabbage for a scoop of white rice as I already had some made.
4 large pork loin cutlets, trimmed
1/2 cup dry white wine or chicken stock
1/2 cup thickened cream
2 teaspoons each Dijon and wholegrain mustard
1 tablespoon chopped fresh parsley
- Heat a large non-stick frying pan over medium heat. Spray the pork with oil and season with salt and pepper. Cook in two batches for 4-5 min each side or until cooked to your liking. Remove from pan and keep warm.
- Add wine to pan and cook until reduced by half. Whisk in cream, mustards and parsley. Cook, whisking until thickened, about 2-3 min. Season with salt and pepper.
- Pour any juices from resting pork into sauce and stir through. Serve pork with Braised Red Cabbage and steamed broccolini. Drizzle with sauce.
Original source: ThatsLife.com