Juicy pork neck, fresh mushrooms, white wine and cream come together for a hearty lunch with a delicate, creamy and aromatic sauce. The higher fat content gives the pork neck a rich flavor and helps keep the meat tender, whether you cook it quickly or more slowly.
Slices of meat just need to be seared with thyme and then left to rest in foil. In the same pan, we prepare the sauce, making use of the drippings and meat juices. This simple dish looks festive, but it’s also perfect as a quick weekday lunch. Serve it with crispy fries, or optionally with fresh vegetables or a light salad.
What You’ll Need
For the meat:
- pork neck, sliced,
- salt,
- pepper,
- a sprig of thyme,
- oil for frying.
For the mushroom sauce:
- fresh mushrooms, sliced,
- butter,
- a splash of white wine,
- a small amount of broth,
- cream for smoothing,
- drippings from frying the meat,
- the thyme used when frying the meat.
For the side:
- homemade or oven fries,
- optionally fresh vegetables or a simple salad.
The original recipe does not specify exact amounts, so adjust according to the number of servings and the desired sauce consistency.
Step-by-Step Preparation:
1. Preparing the meat: Season the pork neck slices with salt and pepper on both sides. Clean and slice the mushrooms so they’re ready for quick sautéing in the pan after the meat is seared.
2. Searing the pork neck: Heat oil in a pan and add the seasoned pork neck slices along with a sprig of thyme. Sear the meat quickly on both sides to seal it and give it a nice color. Don’t fry it too long, so it doesn’t dry out.
3. Letting the meat rest: Remove the seared pork neck from the pan, wrap it in foil, and keep it warm. While resting, the juices distribute evenly, keeping the meat tender and juicy. Leave the drippings in the pan as the flavor base for the sauce.
4. Sautéing the mushrooms: Add a knob of butter to the same pan and toss in the sliced fresh mushrooms. Briefly sauté them in the meat drippings so they soften, get a bit of color, and develop a richer flavor.
5. Deglazing the sauce: Splash the sautéed mushrooms with a little white wine. Let the alcohol evaporate, then add a small amount of broth. Continue cooking the sauce base until its volume reduces by about half.
6. Smoothing with cream: Stir cream into the reduced base and let the sauce thicken briefly. It shouldn’t be too runny, but should remain smooth and suitable for pouring over the meat.
7. Finishing the sauce: Remove the thyme from the pan. Pour in any juices released from the meat while resting in the foil. This gives the sauce a more intense meaty flavor and makes use of everything released during preparation.
8. Serving: Serve the pork neck hot, topped with the finished mushroom sauce. Add homemade or oven fries to the plate. If you like, add fresh vegetables or a simple salad to the portion.
How to Keep Pork Neck Juicy
Don’t sear the pork neck longer than necessary, as even fattier cuts can dry out if overcooked. Resting in foil in a warm place is also important. Don’t discard the released juices—add them to the sauce.
How to Adjust the Flavor of the Mushroom Sauce
If you don’t want to use white wine, you can replace it with a teaspoon of lemon juice or a few drops of vinegar. For a more pronounced flavor, add a bit of Dijon mustard. Add everything according to the amount of sauce, so the taste stays balanced.
For a smoother and creamier result, you can splash the mushrooms with a little broth and blend part of the mixture. Leave the rest of the mushrooms in pieces so the sauce keeps a pleasant texture.
Final Tip
Prepare the sauce in the same pan as the meat, since the drippings are an important part of the final flavor. Serve the finished dish without unnecessary delay, so the pork neck and fries stay hot and the side remains crispy.
