Espelette Pork with Dijon Mustard Sauce

Espelette Pork with Dijon Mustard Sauce

Espelette Pork with Dijon Mustard Sauce

Espelette Pork with Dijon Mustard Sauce

Espelette is a sweet red pepper grown in Basque country, near to where I live.

It is similar to cayenne but without the heat and is almost always sold dried and crushed.
The colour is vibrant and the flavour is quite unlike what one would imagine from a chilli. It offers dishes a savoury depth that is neither capsicum-like or chilli-like; rather difficult to describe.

My personal opinion is that on it’s own the flavors of Espelette are muted but by accompanying other ingredients it makes the whole dish shine.

A substitute, or close companion is Paprika, so if you can’t find Espelette (I have included a link to the side of this page) you can use either the smoked or sweet versions of Paprika depending on your preference.

Food from the region where I live in France is simple and not over thought.
The preference is to allow ingredient flavors to stand-alone and speak for themselves in a dish rather than become lost in an over complicated recipe.

I serve this dish 2 ways: either with a simple creamy mushroom sauce or with a Dijon mustard sauce.
For the reason I just noted, I never mix the two. I tried once and it just seemed over done.
Simple is Best in this case.

So, this is another quick and easy dish with simple in mind.
I would serve this with grilled tomato halves sprinkled with a spot of garlic and olive oil and some home made French fries. Perfect!

On a side note, if you ever get a chance to go to Espelette in Pays Basque it’s a great place to visit.
They sell THE best Gateau Basque there as well as many different Espelette derived products.

Storefront in Espelette

Storefront in Espelette

Espelette Pork with Dijon Mustard Sauce
Espelette Pork with Dijon Mustard Sauce

Recipe for 4 people

4 Pork Chops
2 tsp Espelette, Smoked Paprika or Sweet Paprika
Olive oil – for brushing
Salt and Pepper to season

1 small Onion – chopped finely
Olive Oil - for frying
1½ tbsp Dijon Mustard
3 tbsp Crème Fraiche
200ml Chicken Stock

The Mix: 

Brush both sides of pork chops with olive oil
Sprinkle espelette/paprika on both sides of chops and gently rub in
Season with salt and pepper
Leave in fridge for 1 hour for flavors to release

Pour a small amount of olive oil in a saucepan, heat then add onion and stir
Turn heat down and cook slowly for 5 minutes with the lid on stirring occasionally
Add mustard and stock, stir and gently bring to the boil – do not boil rapidly
Add crème fraiche, stir and bring back to a gentle simmer
Simmer for 5 minutes
Adjust thickness by adding more stock if needed
Season to taste
Keep sauce warm on a low simmer

Heat a frying/griddle pan until hot then add pork chops
Cook on each side for 2 minutes then turn heat down and cook for a further 5 minutes
Turn heat off, cover with a lid or foil and leave to rest for 4 minutes
Pour liquid from frying pan into mustard sauce and stir

To serve - pour sauce over chops and sprinkle with a small amount of Espelette


Drink This: 

This Rioja ought to do the trick!


Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.