Pork Sauté in a Mustard Cream Sauce

By Karen Burns-Booth •

Stuck for recipe ideas “between seasons”?  Try this recipe which is perfect for colder spring evenings and can be cooked in under 30 minutes.

It’s that time of year where we are all looking forward to spring and summer, but it’s still just a wee bit on the cool side. We may have left the rib-sticking stews and casseroles with dumplings behind us, we are still in need of comfort food, albeit lighter and seasonal comfort food.

Enter the Sauté – an easy way to cook tender meat and poultry and just right to fill that cold spring recipe gap. I love sautés, as you can whip them up in a trice and you can also adjust the thickness of the added sauce and flavours very easily, plus they are a very “hands on” kind of dish, where your family can be sat at the table whilst you shimmy the ingredients around a pan whilst chatting to them!

Chicken, fish and pork are particularly good for this type of cooking method – just cut your meat into bite-sized pieces and away you go; most meats will cook in under half an hour when cooked by this method and any added sauces or stocks keeps the meat moist and tender. I love creamy sauces when cooking this way, as well as the added splash of wine and a dollop of good mustard.

My seasonal offering today is for a simple and yet amazingly tasty Pork Sauté in a Mustard Cream Sauce – cooked in under half an hour and served in little casserole pots as a nod to the wind and showers we may be experiencing. This recipe is perfect for a mid-week family meal as well as a light luncheon dish – serve these little pots with spring greens or cabbage and steamed new potatoes for a very satisfying meal.

The key to this recipe is the mustard which is added to the low-fat crème fraiche “instant” sauce; I used Maille mustard, Rich Country Dijon Mustard with white wine and subtle spices, a new classic, and they have some more amazing new varieties in their online “boutique”. You can of course use the usual Dijon Originale, which is perfect in all types of cooking, but it’s worth checking out the exciting new varieties for a change too. As it happens, I served my sauté with a little jar of Maille Mustard with White Wine, Dried Prunes and Armagnac Brandy – left over from cooking Guinea Fowl with Apples, Prunes and Armagnac Mustard Sauce last weekend.

So, if you are stuck for recipes ideas “between seasons” this recipe is perfect for those colder spring evenings and would make a great family meal with the minimum of fuss and don’t forget the mustard!

Pork Sauté in a Mustard Cream Sauce

(Serves 4)


Knob of butter
8 small shallots, peeled and cut in half
500g British pork, (you can buy pork “sauté” pieces in most supermarkets) cut into bite-sized pieces
½ teaspoon dried sage
½ 500ml tub low-fat crème fraiche (250mls)
2 teaspoons Maille Dijon mustard
Salt and pepper to taste

1. Heat the butter in a large frying pan, sauté pan or wok and add the shallots; fry them for a few minutes of a high heat until they are golden brown and then add the pork pieces, moving them around with a wooden spoon so they take on some colour.

2. Add the rest of the ingredients and mix well and then turn the heat down and cook for 20 to 25 minutes or until the pork is cooked and the sauce has thickened.

3. Adjust seasoning to taste and serve immediately with fresh seasonal greens and new potatoes or mash.

Inspired?  Visit Great British Chefs collection for more Maille recipes.


Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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