Pork-cutlet with grapes and mustard "Mostaard Wostyn" (4 people)

Skin 200g of grapes, half them and skip out the seeds. Press the remaining grapes and collect the juice. Rub the cutlets with salt and pepper to taste and fry them on a fierce fire for 2 minutes on each side. Temper the heat and rub the cutlets on both sides with the mustard. Let them back to fry for 2 minutes each side, together with the halved grapes. Keep the fire low. Pour the grape juice and let it all gently simmer for another 5 to 10 minutes. Serve with mashed potatoes.


  • 500g of white grapes
  • 4 big rib-cutlets
  • salt and pepper
  • 100g of butter
  • 2 tablespoons of mustard "Mostaard Wostyn"

Mostaard Wostyn is recognized as a regional product by the Vlam (Flemish Centre for Agricultural Marketing association) and carries the label region