Crusted Pork Fillet with Swiss Chard and Gribiche Sauce

Alex Mackay's sesame and sunflower seed-crusted pork is a great match for classically French gribiche sauce
By Alex Mackay
Crusted Pork Fillet with Swiss Chard and Gribiche Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the sauce gribiche

  • 1 large egg yolk
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 150 ml vegetable oil
  • 2 hard-boiled eggs, finely diced
  • 2 tbsp small capers, rinsed
  • 2 tbsp chopped baby gherkins
  • 3 tbsp chopped chives
  • black pepper

  • 4 x 150 g pork fillets
  • 4 tbsp vegetable oil
  • 8 large stalks Swiss chard

For the crust

  • 5 tbsp fresh breadcrumbs
  • 3 tbsp sesame seeds
  • 3 tbsp sunflower seeds
  • flour, for dusting
  • 1 egg, beaten


1. Horizontally slice each pork fillet into 3 pieces and flatten slightly.

2. Heat 2 tablespoons of oil in a large frying pan and sear the pork slices for about 2 minutes on each side, until lightly coloured. Transfer to a wire rack and leave to cool.

3. While the pork is cooking, separate the chard leaves from the stalks and roughly slice both. Set aside.

4. To make the crust, combine the breadcrumbs, sesame seeds and sunflower seeds. Dust the cooled slices of pork with flour, and then roll the meat in the beaten egg, followed by the seeds.

5. To make the sauce, whisk together the egg yolk with the Dijon mustard and white wine vinegar.

6. Whisking continually, gradually pour in the vegetable oil, a little at a time, until combined.

7. Stir in the diced egg, capers, gherkins and chopped chives; season well and set aside.

8. When you are ready to serve, heat the remaining oil in a frying pan and cook the pork over a medium heat for a couple of minutes each side, until golden brown.

9. Meanwhile, steam the Swiss chard in a bamboo or metal steamer until tender. Serve hot with the crusted pork and the sauce.

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