Pork paupiettes with mustard and white wine: my slow-cooked recipe in a casserole dish

I have a weakness for dishes that fill the kitchen with wonderful aromas from the very first minutes. My recipe for pork paupiette with mustard and white wine is exactly that: you sear it, it sizzles in the casserole dish, then it simmers gently while you prepare the rest.

And in the end, you have tender pork with a rich, coating sauce that is both mild, slightly spicy thanks to the mustard, and flavored by the white wine.

I cooked this paupiette recipe a lot when I wanted a "classic dish that always works" without spending the whole afternoon on it.

The thing that makes all the difference is to brown the paupiettes well at the start (that's where the flavor is built), then deglaze with white wine to collect the juices.

Then, we let the casserole do its thing, and we finish the sauce with cream and mustard, just as it should be.

For a touch of seasonality (and because it goes so well with mustard), I add button mushrooms and a little carrot. It adds creaminess and flavor without complicating the recipe.

In terms of balance, you have a good portion of protein, a reasonable sauce if you use cream sparingly, and vegetables that cook directly in it: practical and delicious.

If you like your sauces smooth, you can strain them at the end of cooking. If you prefer a more textured sauce, leave the vegetables as they are. In either case, serve with steamed potatoes, fresh pasta, or rice: basically anything that loves to be coated!

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Pork paupiettes with mustard and white wine

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

17

minutes

Cooking

34

minutes

Calories

588

kcal

Total time

51

minutes

A recipe for golden-brown pork paupiettes , simmered in white wine with a creamy mustard sauce. A simple, family classic that's incredibly comforting!

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Ingredients

• 4 pork paupiettes (approx. 160g each)

• 1 yellow onion (approx. 120g)

• 2 carrots (approx. 100g each)

• 250g of button mushrooms

• 2 garlic cloves

• 20g of butter

• 1 tablespoon of neutral oil

• 20 cl of dry white wine

• 20 cl of chicken stock (or vegetable stock)

• 2 tablespoons of Dijon mustard (approx. 15g each)

• 15 cl of liquid fresh cream (approx. 15% fat)

• 1 teaspoon of thyme (or sprigs, multiply by 2)

• 1 bay leaf

• Fine salt, freshly ground pepper

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Preparation steps

• Prepare the filling: peel and finely chop the onion. Peel the carrots and cut them into thin half-moons. Brush the mushrooms and quarter them. Crush the garlic.
• Heat a casserole dish over medium-high heat with the butter and oil. Add the paupiettes and brown them for 6 to 8 minutes, turning them to color all sides. Season lightly with salt and pepper, then transfer them to a plate.
• In the same pot, add the onion and carrots. Sauté for 4 minutes, scraping the bottom with a wooden spoon to loosen the browned bits.
• Add the mushrooms and garlic, then sauté for 3 minutes: the mushrooms should start to release some water.
• Deglaze with the white wine: pour it in all at once and scrape the bottom well. Let it boil for 2 minutes so the alcohol evaporates and the flavor concentrates.
• Pour in the stock, add the thyme and bay leaf, then return the paupiettes (with their juices) to the casserole dish. Cover and simmer for 18 minutes over low heat: it should simmer, not boil vigorously.
• Remove the lid and continue cooking for 6 minutes to reduce the cooking liquid slightly. Taste and adjust the salt and pepper.
• Reduce the heat to low. In a bowl, mix the mustard and cream, then pour into the casserole dish. Stir gently and let it thicken for 2 minutes without boiling (otherwise the sauce may curdle).
• Serve immediately, well coated with sauce, with the side dish of your choice.

📊 Nutritional Information

1 portion (approx. 390g, with sauce and vegetables)

* RDA = Recommended Daily Allowance

📝 Notes

If your broth is already quite salty, add salt to the paupiettes dish towards the end of cooking: the reduction quickly concentrates the seasoning.

💡 Chef's Tips

For a perfectly smooth mustard sauce, remove the paupiettes at the end of cooking and whisk the sauce for 20 seconds. And for a truly delicious golden-brown color, avoid overcrowding the casserole dish: the paupiettes should be in contact with the bottom.

🔄 Variations

• Old-fashioned mustard : replace half of the Dijon mustard with wholegrain mustard for a more rustic sauce.
• Paupiettes white wine / lighter mustard : replace the cream with 120g of fromage blanc (off the heat) and reduce the sauce for 2 more minutes before adding it.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.