Photo of Pork escalope with a creamy mustard sauce by WW

Pork escalope with a creamy mustard sauce

Points® value
Total Time
20 min
5 min
15 min
Escalopes are great for those days when you fancy a succulent meat dish, fast.


Calorie controlled cooking spray

8 spray(s)

Wholegrain Mustard

1½ teaspoon(s), level

Pork Escalope, Raw

1 medium

Green Beans

125 g, trimmed


2 medium, thinly sliced

Vinegar, All Types

1 tablespoon(s), cider


½ teaspoon(s), level

Half Fat Crème Frâiche

1 tablespoon(s), level


25 g


  1. Heat a nonstick frying pan to medium and mist with cooking spray. Rub ½ teaspoon of the mustard onto the pork escalope, then cook for 2-3 minutes on each side. Remove from the pan and set aside to rest.
  2. Meanwhile, bring a pan of water to the boil and cook the beans for 4 minutes, until tender. Drain, reserving 2 tablespoons of the cooking water, and set aside.
  3. Mist the same frying pan you cooked the pork in with more cooking spray and fry the shallots for 3-4 minutes. Add the vinegar and honey and cook for 1 minute. Stir in the remaining mustard and the crème fraîche along with the reserved vegetable cooking water. Season to taste, then stir in the cooked beans and the pork resting juices.
  4. Put the watercress on a plate and top with the green beans and half of the shallot mixture followed by the pork. Spoon over the remaining shallot mixture and serve.


Serve with 175g boiled and crushed new potatoes.