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Creamy herb sauce paired with succulent grilled pork cutlets makes for one of those unforgettable meals everyone will just crave for. With a side of golden crispy pommes Pont Neuf (Parisian fried potatoes), this is sure to become a favourite of your guests.

Watch the Grilled Pork Cutlet Béarnaise recipe video


The mild, delicate flavour of pork pairs perfectly with the rich, robust flavour of béarnaise sauce made with Knorr Hollandaise Sauce. Now, see a tip on the ideal side dish to accompany this meal.

Get a tip on the best side dish for your pork cutlet!


Chef’s tips & techniques

  • For the salad, use crispy dried vegetables.
  • Instead of pork ribs, you can use chicken or even salmon – they all work well with béarnaise sauce.
  • Nutritional tip: Replacing pork with chicken or salmon lowers the fat while still delivering a good amount of protein.



What is tarragon vinegar?
Regular white wine vinegar infused with tarragon.

Can I use regular vinegar?
Tarragon is an important flavour in this dish, but you can use regular vinegar if you add some tarragon leaves.



Pork cutlets

  • 10 pork cutlets with long bones


  • 4 pieces lettuce
  • 3 types of beetroots
  • 10 spring onions
  • Fennel tops
  • Vinaigrette

Pommes Pont Neuf

  • 10 large potatoes

Bearnaise sauce

  • 350ml Knorr Hollandaise Sauce 
  • 10ml tarragon vinegar
  • 1 bunch tarragon 



Pork cutlets

  • Grill the pork cutlets on both sides
  • Season with salt and pepper
  • Bring them to the right level of doneness in the oven
  • Season again with salt and black pepper


  • Clean and wash the lettuce in ice water
  • Boil the beetroots, peel them and cut them in very thin slices
  • Blanch the spring onions, then cut lengthwise
  • Dry the slices of beetroot and the spring onion in the oven on a low temperature until they become crispy
  • Season with salt
  • Season the lettuce with vinaigrette and add all the vegetables together to create the salad
  • Garnish with fennel tops

Pommes Pont Neuf

  • Peel and wash the potatoes
  • Cut potatoes in bars approximately 5 x 2 x 2cm 
  • Blanch the potatoes in boiling water with salt until they are soft
  • Let them cool down
  • Bring oil to a temperature of 185°C
  • Deep fry the potatoes until golden and crispy 
  • Season with salt

Bearnaise sauce

  • Heat Knorr Hollandaise Sauce
  • Add tarragon vinegar
  • Chop the leaves of the tarragon and add to the sauce


  • Finish the salad and add the crispy vegetables
  • Slice the cutlets and plate   
  • Put the pommes Pont Neuf next to the cutlet or serve them separate
  • Finish with the béarnaise sauce 

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