You know what they say about pork- you can use everything but the squeal! From bacon to ham, chops to roasts, pork makes for darn good eatin’.  In last night’s class at EQ, Graeter’s Chef Steve Hellmich showed off pork’s versatility. The class favorite? Pork Cutlet with 3-Mustard Cream Sauce. I have to agree with Louis, who simply said “Fabulous”. We paired it with one of my favorite wines, Angel’s Landing Cabernet Sauvignon.

Pork Cutlet With 3-Mustard Cream Sauce
(4-6 Servings)

1 ½ pounds, pork loin or pork tenderloin
1 ½ tablespoons salad oil

Cut pork into 1/2” thick slices. Sprinkle with salt and pepper.
Heat medium to large skillet over medium-high heat and add oil. When the oil hot and just before it starts to smoke, add pork. Cook until brown on both sides and cooked through, about 2-3 minutes per side. (If all of the pork will not fit in the skillet at one time, cook in two batches). Transfer to a plate and cover with foil. Wipe out any excess oil with a paper towel then make the sauce.

3-Mustard Cream Sauce

1 tablespoon butter
1 small shallot, finely diced
2 garlic cloves, chopped
1 teaspoon whole mustard seeds
1/4 cup dry White wine
1/4 cup chicken stock, optional
1 cup heavy cream
1 teaspoon Cornstarch, *optional with 1 TB. water (see below)
1 teaspoon Dijon Mustard
1 teaspoon Whole Grain Mustard
2 tablespoons cold butter
Salt
Pepper

Add 1 tablespoon butter to skillet and cook the shallots and garlic for 1-2 minutes. Add mustard seeds, wine and chicken stock and quickly reduced until near dry or by 3/4. Add cream & bring to a boil and reduce rapidly until sauce coats back of spoon. Add the mustards, whisk in the butter and season to taste with salt & pepper. Return pork back to skillet to briefly heat. Serve immediately.

*NOTE: If a lighter sauce is desired, teaspoon cornstarch can be mixed with 1 tablespoon to create a cornstarch slurry that can be used to thicken the cream sauce instead of reducing it to coat the back of a spoon. The sauce also goes well with steak. If desired, add some fresh herbs to the sauce when whisking in the butter.