Pork is a popular meat for Poles and this recipe is a modern take on a traditional classic. You could also use pork chops for this recipe, just adjust the cooking times accordingly.






Skill level

Average: 3.8 (36 votes)


  • 800 g pork fillet
  • salt and pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 200 ml dry white wine
  • 250 ml (1 cup) cream
  • 1 tbsp wholegrain mustard
  • 2 Polish gherkins, finely chopped
  • 2 tbsp chopped parsley
  • gnocchi, to serve
  • steamed greens, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Cut pork into 4 cm sections and lightly flatten using a meat mallet. Season with salt and pepper.

Place a large frying pan over medium-high heat. Add the butter and oil and fry pork, in batches, for 3 minutes on each side until golden. Remove and set aside.

Deglaze the pan with wine, reduce heat to medium-low, add the cream and mustard and bring to a simmer. Add the gherkins and return the pork to the pan.  Simmer for a further 1–2 minutes until the pork is cooked through. Season to taste and stir through the parsley.

Serve with gnocchi and steamed greens.


Photography by Alan Benson