Grillades de porc à la Dijonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

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