Blanquette Of Pork With Broccoli Spears

A simple to prepare dish that will give you a tasy meal within minutes.


  • 4 x pork chops (or rib chops or pork pieces)
  • 1 bunch of thyme
  • 1 bunch of parsley
  • 200 g mushrooms
  • 2 onions
  • 2 lemons
  • 100 g butter
  • 200 g broocoli spears
  • 50 g plain flour
  • 3 eggs
  • 1 tub crème fraiche
  • 3/4 bay leaves


  1. Begin by sweating the sliced onions in a little butter with bay leaves for around 10 minutes.
  2. Then add the pork, the thyme and cover with water.
  3. Leave to simmer until the meat is tender, skimming frequently.
  4. During this time make a roux by combining a little flour with butter in a separate pot and allowing to cook over a low heat for 5 minutes.
  5. When ready, add the mushrooms to the meat.
  6. Using a sieve or chinois, strain the liquid from the pork into the roux to create and lengthen the sauce.
  7. Separate the egg yolks from the whites and whisk these with the crème fraiche; combine a little of the bechamel first with this egg mix, then pour this latter into the rest of the sauce.
  8. Grate in the zest of one lemon and the juice of two, tasting to avoid adding too much.
  9. Quickly cook the broccoli in a separate pot in boiling salted water.
  10. Return the meat and mushrooms to the sauce, stir well and season with salt and black pepper. Do not return to the heat. Add loads of freshly chopped parsley.
  11. To Serve
  12. Serve immediately with tagliatelle, boiled young potatoes, mash, rice or a wide pasta such as pappardelle.


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