Pork Cutlets with Mustard Sauce
- 4 Pork cutlets (each about 200 g)
- freshly ground peppers
- 2 tablespoons butter
- 1 onion
- 2 garlic cloves
- 200 milliliters Beef broth
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon Anchovy paste
- 1 teaspoon Mustard
- 2 tablespoons small Caper
- 12 Olives (stuffed with red peppers)
- 1 pinch sugar
- 2 tablespoons Crème fraiche
For the pork: Season the pork with salt and pepper to taste. Heat the butter in a large frying pan. Add the pork and cook for 3 minutes per side. Remove and keep warm.
For the mustard sauce: Peel and finely chop the onions and garlic. Add the onions and garlic to the frying pan and cook until translucent. Stir in the broth, oregano, lemon juice, anchovy paste, mustard and capers, and simmer for 5 minutes. Stir in the creme fraiche, and season with the salt and pepper to taste, and the sugar. Cut the olives into rings.
For serving: Place the pork cutlets on warm plates. Drizzle with the mustard sauce and garnish with the olive slices. Serve with wild rice and scallions if desired.