Pork Beurre Meunierre

0:15 To prep

0:20 To cook

8 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  2 (about 650g total) pork fillets
•  60g unsalted butter, chopped
•  3 large eschalots, finely chopped
•  200g Swiss brown mushrooms, cut into wedges
•  1/3 cup (80ml) dry vermouth
•  1 cup (250ml) Campbell's Real Stock Chicken
•  Juice of 1 small lemon (or to taste)
•  1/2 cup roughly chopped flat-leaf parsley

• Method
• Notes

1. Step 1
   Slice pork 3cm-thick on an angle, then flatten using a meat mallet until slices are 5mm-thick. Season with salt and pepper.
2. Step 2
   Melt a third of the butter in a large frypan over medium-high heat until frothing. In batches, cook pork for 1-2 minutes, turning, until browned and just cooked. Transfer to a warm plate and cover with foil while you make the sauce. Add half the remaining butter and eschalots to the same pan.
3. Step 3
   Stir over medium heat for 2 minutes or until soft. Add mushrooms and cook for a further 2 minutes, then add vermouth and simmer for 2 minutes. Add stock and juice, and simmer for 4-5 minutes until reduced by two-thirds. Stir in parsley and remaining butter, and season to taste. Serve with pork.