I have a weakness for oven-baked dishes that practically cook themselves, and this pork paupiette with potatoes ticks all the boxes. You quickly sear the paupiettes to give them a nice color (and especially flavor), then you let the oven do the rest while the kitchen smells wonderfully of onion, thyme, and white wine.
The version I'm offering is really the classic one: golden paupiettes, onions and garlic, a little deglazing with white wine, a stock base, then baking in the oven with potatoes, carrots and mushrooms.
The vegetables absorb the flavors of the sauce, the potatoes become meltingly tender and slightly crispy on the edges… and the sauce itself thickens and coats everything.
For a little extra touch, without straying from tradition: I cut the potatoes into fairly small wedges so they cook within the allotted time, and I stir them once halfway through to coat them well with the juices. If you prefer a slightly thicker sauce, a tiny spoonful of flour when you're sweating the onions does the trick without making it heavy.
Nutritionally, it's a complete meal: protein from the pork, satisfying carbohydrates from the potatoes, and a good dose of vegetables (carrots, mushrooms). And if you like this recipe, a spoonful of fresh parsley at the end will liven things up, just like at home!
Baked pork paupiette with potatoes
4
people17
minutes38
minutes668
kcal55
minutesA recipe for perfectly browned paupiettes , a rich white wine sauce, and roasted potatoes that soak up all the juices. A classic oven dish, simple and hearty!
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Ingredients
4 pork paupiettes (approx. 160g each)
800g potatoes (Charlotte or Amandine type)
2 carrots (approx. 90g each)
200g of button mushrooms
1 large onion (approx. 150g)
2 garlic cloves
2 tablespoons of olive oil (approx. 15ml per tbsp.)
20g of butter
15 cl of dry white wine
20 cl of chicken stock (or light veal stock)
1 tablespoon of flour (approx. 10g, optional for light binding)
1 bay leaf
2 thyme branches
1 tablespoon of chopped fresh parsley
Salt, pepper
Preparation steps
- Preheat the oven to 200°C (fan oven if possible).
- Peel the potatoes and cut them into quarters. Peel the carrots and cut them into half-moons. Finely chop the onion and garlic. Clean the mushrooms and cut them in half (or into quarters if they are large).
- Heat a large casserole dish (or an ovenproof sauté pan) with the olive oil and butter. Sear the paupiettes for 2 minutes per side, just until nicely browned. Remove them to a plate.
- In the same pot, add the onion and a pinch of salt. Sauté for 3 minutes, scraping up any browned bits. Add the garlic, then (optional) the flour: stir for 30 seconds, just to cook it slightly.
- Deglaze with white wine: pour it in all at once and scrape the bottom well. Let it reduce for 2 minutes to evaporate the alcohol.
- Add the stock, bay leaf, and thyme. Return the paupiettes to the casserole dish. Add the potatoes, carrots, and mushrooms around them. Season with salt and pepper, then gently stir to coat the vegetables in the sauce (without damaging the paupiettes).
- Cover and bake for 22 minutes.
- Remove the casserole dish from the oven, stir the potatoes and vegetables to coat them. Remove the lid and return to the oven for 16 minutes, so that they roast and the sauce concentrates.
- Taste the sauce and adjust the salt and pepper. Sprinkle with fresh parsley, let it rest for 2 minutes, then serve piping hot.
📊 Nutritional Information
1 serving (approx. 520g)
| Nutrient | Value |
|---|---|
| Calories | 668 kcal |
| Proteins | 32g |
| Carbohydrates | 55g |
| including sugars | 6g |
| Lipids | 32g |
| including saturated fatty acids | 10g |
| Fibers | 7g |
| Sodium | 640mg |
| Vitamins | |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 45% AJR |
| Vitamin C | 35% AJR |
| Minerals | |
| Potassium | 38% AJR |
| Phosphorus | 32% AJR |
| Zinc | 28% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your paupiettes are very large for the recipe, keep the same method but extend the cooking time covered by 5 to 8 minutes, checking that the potatoes remain well coated in juice.
💡 Chef's Tips
For even cooking in under an hour, keep the potato wedges fairly small (2 to 3 cm thick). If the sauce reduces too quickly uncovered, add a splash of water or stock during cooking.
🔄 Variations
- Paupiettes plus “brown sauce”: replace the chicken stock with veal stock and add 1 teaspoon of tomato paste when frying the onion.
- Alcohol-free recipe: replace the white wine with 10cl of stock + 5cl of very light lemon juice (or a dash of cider vinegar), reducing for 1 minute before adding the rest.
