Côtes de porc, sauce moutarde et cornichons

Pork Steaks with Mustard & Gherkin Sauce


Preparation info

  • Difficulty


  • Serve


Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

If you are concerned about the fat content of cuts such as pork belly, pork collar steak is a delicious, lower-fat alternative. One of the things I love about pork is how versatile it is. It can accommodate so many flavours, so many different spices and be cooked in so many ways: grilled, roasted, stir-fried or stewed. It can even be served cold with mustard on baguette. Its succulence and flavour make it perfect every time. It is always important to balance dishes well, which is why I like this one so much – the richness of the cream and pork are offset beautifully by the sharpness of the gherkin and mustard sauce.


  • 2 tbsp sunflower oil
  • 4 pork collar steaks, about 150 g/ oz each
  • 30 g/1 oz butter
  • 80 ml/ fl oz/ cup single cream
  • 1 tsp wholegrain mustard
  • 1 tarragon sprig
  • 4 small gherkins, halved and sliced into strips
  • sea salt and freshly ground black pepper
  • 1 recipe quantity Creamed Mashed Potatoes, to serve


Preheat the oven to 140°C/275°F/gas 1. Warm the oil in a non-stick frying pan over a medium heat. Add the steaks and cook for 3–4 minutes on each side until golden brown, adding the butter when you turn them over. Remove from the pan and keep warm in the oven.

Add 4 tablespoons water to the pan to deglaze. You should end up with a pale golden liquid. Bring to a simmer over a low heat and slowly stir in the cream and mustard. Add the tarragon and gherkins and season with salt and pepper.

Divide the steaks onto four plates, pour the sauce over and serve immediately with creamed mashed potatoes – perfect for soaking up the sauce.