This is comfort food that feels familiar without being heavy. Soft bread soaks up the juices, the pork stays tender, and the béchamel ties everything together in a calm, unhurried way.
Difficulty
Easy
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
2–3 servings
Ingredients
Instructions
- Start with the pork.
- Season the slices with salt and pepper and let them rest while you prepare the rest.
- Heat olive oil in a pan.
- Sear the pork briefly on both sides, just until lightly golden.
- Set aside — it will finish cooking later.
- Lay the bread slices in a baking dish.
- Place the pork on top so the bread catches the juices.
- In the same pan, melt the butter.
- Add garlic and let it soften gently.
- Stir in the flour and cook for a moment.
- Slowly pour in the milk, stirring until smooth.
- Add mustard, a pinch of nutmeg, salt, and pepper.
- Let the sauce thicken slightly.
- Pour the béchamel over the pork and bread.
- Bake at 190°C / 375°F until bubbling and lightly golden on top.
- Let it rest briefly before serving.
- Finish with chopped parsley if you like.
Serving Ideas:
A simple cucumber salad or something lightly acidic works well here.
Nothing too fancy — this dish likes to stay grounded.
Also worth trying: Ginger Lime Chicken Curry, Nut-Crusted Chicken with Balsamic Sauce and Beet Salad, Chicken Saltimbocca with Caper Butter and Grilled Carrots
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