Tender pork and sweet peas are cooked in a creamy Dijon sauce and served with golden thyme-roasted potatoes. It's a comforting complete dinner with simple ingredients and plenty of flavor.
Published August 20, 2026 · Updated August 27, 2026
Preheat the oven to 350°F (180°C). Slice the potatoes into thin rounds approximately 1/16 inch (2 mm) thick. Season with thyme and salt and arrange them on a parchment-lined baking sheet. Slice the pork into thin pieces, gently pound to an even thickness, season with salt and pepper, and brush lightly with Dijon mustard. Dice the onion and carrot.
10 minPlace the potatoes in the oven. At the same time, heat the olive oil in a large skillet over medium-high heat. Sauté the onion briefly, add the pork, and sear on both sides. Add the carrot and enough hot water or broth to create a shallow braising liquid.
5 minReduce the skillet heat, cover, and gently simmer the pork. Meanwhile, allow the potatoes to continue roasting in the oven. Because both components cook simultaneously, their cooking times overlap rather than being added together.
15 minAdd the frozen peas, sour cream, and paprika to the pork. Stir gently and continue cooking until the pork is tender, the peas are hot, and the sauce becomes creamy. At the same time, allow the potatoes to finish roasting until tender with lightly golden edges. Serving Suggestions Serve the creamy pork with the thyme potatoes and spoon plenty of the pea sauce over the meat. Garnish with fresh parsley if desired.
10 minStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pork gently over low heat to help prevent the cream sauce from separating.
Pork tenderloin can replace pork loin. Chicken or turkey also works. Chicken broth creates a richer sauce than water. Add sliced mushrooms with the onion for extra flavor. Avoid aggressively boiling the sauce after adding sour cream.
Yes. It's an excellent choice and cooks quickly.
Yes. Add them toward the end of cooking.
Use less braising liquid or simmer uncovered briefly at the end.
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