Tigania (Pan-Fried Pork with Lemon and Mustard)
Why this recipe works
- Fast skillet cooking: Small pieces of pork brown quickly, keeping the dish suitable for a weeknight dinner.
- Built-in pan sauce: Wine lifts the browned bits from the pan, while garlic, oregano, lemon and mustard create a sharp, savoury finish.
- Bright but rounded: Lemon juice cuts through the richness of the pork, and mustard helps bring the sauce together into a glossy coating.
Get the most out of this recipe
Authenticity notes
- Greek skillet style: Tigania is a straightforward Greek pan-fried pork dish, commonly served hot with bread, potatoes or other simple sides.
- Mustard sauce variation: Lemon, oregano and wine are classic flavours here; mustard gives this version a sharper, slightly creamier pan sauce.
Common mistakes
- Do not crowd the pork: Cook in batches if needed so the pork browns properly rather than steaming in its own juices.
- Keep the pan hot enough: Medium-high heat is important at the start; too low a heat will prevent the pork from developing colour.
- Add mustard off the heat: Stirring in the mustard after removing the pan from the heat helps keep the sauce smooth and glossy.
Ingredient swaps
- Alcohol-free option: Use water instead of dry white wine and simmer a little longer to reduce and concentrate the pan juices.
- Mustard choice: Whole-grain mustard can replace Dijon for a more rustic texture and a slightly softer mustard flavour.
Serving ideas
- Serve with bread or potatoes: Crusty bread, roast potatoes or fried potatoes work well for soaking up the lemon-mustard sauce.
- Finish simply: A little extra oregano or a squeeze of lemon can freshen the dish just before serving.
Equipment you'll need
Ingredients
Instructions
- Cut the pork into bite-sized pieces. Season with the salt, pepper and oregano. Peel and finely grate the garlic, then juice the lemon.
- Heat the olive oil in a large frying pan over medium-high heat. Add the pork in a single layer and cook for 6 to 8 minutes, turning occasionally, until well browned. If the pan is crowded, cook in two batches so the pork sears rather than steams.
- Reduce the heat to medium and stir in the garlic for 30 seconds until fragrant. Pour in the wine and scrape up any browned bits from the base of the pan. Simmer for 3 to 4 minutes until the sauce reduces slightly and the pork is just cooked through.
- Take the pan off the heat and stir in the lemon juice and Dijon mustard until glossy and emulsified. Taste and adjust with a pinch more salt or pepper if needed. Serve immediately, spooning the sauce over the pork.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best browning, pat the pork dry before seasoning and keep the pan hot; if it starts to release lots of liquid, increase the heat briefly to drive it off.
- Stir the mustard in off the heat so the sauce stays smooth and the lemon keeps its fresh flavour.
- Food safety: pork should be cooked until piping hot throughout with no pink juices; take extra care for young children, pregnant people, older adults, and anyone immunocompromised.
Substitutions
- Replace Dry White Wine with the same amount of water for an alcohol-free version; simmer a minute longer to reduce.
- Replace Dijon mustard with whole-grain mustard for a coarser, more rustic sauce.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently in a frying pan over low heat with a splash of water until piping hot, stirring so the mustard sauce does not split.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 3 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Mustard
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Slow Cooker Chicken and Dumplings
Slow cooker chicken stew topped with fluffy buttermilk dumplings
Mosselen Natuur (Steamed Mussels with White Wine)
Mussels steamed with white wine, leeks and celery
Creamy Chicken Skillet with Sun-Dried Tomatoes and Spinach
Seared chicken in creamy sauce with sun-dried tomatoes and spinach
Brandade de Morue Nîmoise (Salt Cod and Olive Oil Purée)
Salt cod and potato purée with olive oil and garlic
Bacalhau da Consoada (Salt Cod with Potatoes, Cabbage and Eggs)
Salt cod with potatoes, cabbage and eggs, finished with garlic oil
Choucroute Garnie (Alsatian Braised Sauerkraut with Pork and Sausages)
Braised sauerkraut with pork belly, sausages, potatoes and mustard
Amritsari Macchi (Spiced Fried Fish)
Punjabi spiced fried fish with a crisp gram flour coating
Vegetarian Risotto Primavera
Creamy risotto with asparagus, peas, courgette and Parmesan
Asado Negro (Venezuelan Braised Beef in Dark Sauce)
Venezuelan braised beef in a dark coffee and onion sauce
Orecchiette with Broccoli Rabe and Italian Sausage
Orecchiette with broccoli rabe, sausage, garlic and chilli
Rheinischer Sauerbraten with Raisins and Gingersnap Gravy
Sauerbraten beef with raisin and gingersnap gravy
Arroz con Pollo (Colombian-Style Rice with Chicken)
One-pot rice with chicken thighs, vegetables and spices
Arni Kleftiko (Slow-Roasted Lamb with Potatoes and Lemon)
Slow-roasted lamb with potatoes, lemon and oregano
Kleftiko (Greek Slow-Roasted Lamb with Potatoes and Onion)
Greek slow-roasted lamb with lemon, oregano and potatoes
Greek Christmas Lamb Roast with Lemon, Garlic and Potatoes
Greek-style roast lamb with lemon, garlic and tray potatoes
Cordero Asado (Spanish-Style Roast Lamb with Garlic and Rosemary)
Roast lamb with garlic, rosemary, lemon and white wine
Lemon Herb Chicken Traybake
Roasted chicken thighs with lemon, oregano and baby potatoes
Solomillo al Whisky (Pork Tenderloin in Whisky Sauce)
Pan-seared pork tenderloin with garlic whisky sauce
You might also like
Poffertjes (Dutch Mini Yeast Pancakes with Butter and Icing Sugar)
Mini yeast pancakes served with butter and icing sugar
Arroz Con Leche (Latin American Rice Pudding)
Creamy rice pudding with cinnamon, citrus and vanilla
Paloma (Grapefruit Tequila Cocktail)
Tequila and grapefruit cocktail topped with soda water
Mango Chilli Salad
Mango salad with cucumber, coriander and a lime dressing
New Year’s Waffles (Gaufres du Nouvel An)
Yeast-raised Belgian waffles dusted with icing sugar
Crispy Roast Pork Belly (Cantonese Siu Yuk)
Roast pork belly with tender meat and crisp, puffed crackling
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
