Grillades de porc à la Dijonnaise

Due to a plentiful supply of wonderful pigs from the owner’s farm, the Old Compton Wine Bar always featured at least four pork dishes. This was probably my favourite of them all, a very simple sauté of sliced pork in a sauce of mustard, cream, gherkins and shallots. This style of dish is undeniably old-fashioned, but none the worse for that. The recipe comes from Louisette Bertholle’s Secrets of the Great French Restaurants.


  • 8 slices of pork fillet, each weighing approx. 70 g
  • 2 tbsp butter
  • 1 tbsp sunflower oil
  • salt and pepper


  • 250 ml double cream
  • 3 tbsp strong Dijon mustard
  • 4 gherkins, thinly sliced
  • 1 tbsp sliced shallot
  • 1 tbsp white wine vinegar


Season the slices of pork and fry them in the butter and oil in a large frying pan for 4 minutes on each side. Remove from the pan and set aside to rest while the sauce is made.

Mix the cream, mustard, gherkins, shallot and vinegar in a bowl. Pour off all the fat from the frying pan and return it to the heat. Add the bowl’s contents and boil for 2 minutes or so, until the sauce thickens considerably. Return the pork to the sauce and simmer for a few seconds. Do not boil or the meat will toughen.


Serve on a hot serving dish with some chips and a green salad.