Prep Time: 20 minutes
1 pound boneless pork loin, cut into 6 equal pieces
1/2 cup flour
seasoned with
1/2 teaspoon seasoned salt
1 teaspoon butter
1 teaspoon vegetable oil
2 tablespoons vinegar
3/4 cup chicken broth
1 cup sour cream
2 tablespoons Dijon-style mustard
2 tablespoons green peppercorns
Servings: 6
Place each loin slice between two pieces of plastic wrap, flatten to 1/8-inch thickness.
Dredge cutlets in seasoned flour. Heat butter and oil in large skillet over medium-high heat. Brown cutlets quickly, about 2-3 minutes on each side. Remove from pan and keep warm. Add vinegar and broth to skillet, bring to boil and stir until reduced to about 1/2 cup. Lower heat, stir in sour cream and mustard and whisk until smooth. Add pepper corns, simmer and stir gently until sauce thickens slightly. Pour sauce over cutlets. Garnish with sweet gherkins, if desired.
1 pound boneless pork loin, cut into 6 equal pieces
1/2 cup flour
seasoned with
1/2 teaspoon seasoned salt
1 teaspoon butter
1 teaspoon vegetable oil
2 tablespoons vinegar
3/4 cup chicken broth
1 cup sour cream
2 tablespoons Dijon-style mustard
2 tablespoons green peppercorns
Servings: 6
Place each loin slice between two pieces of plastic wrap, flatten to 1/8-inch thickness.
Dredge cutlets in seasoned flour. Heat butter and oil in large skillet over medium-high heat. Brown cutlets quickly, about 2-3 minutes on each side. Remove from pan and keep warm. Add vinegar and broth to skillet, bring to boil and stir until reduced to about 1/2 cup. Lower heat, stir in sour cream and mustard and whisk until smooth. Add pepper corns, simmer and stir gently until sauce thickens slightly. Pour sauce over cutlets. Garnish with sweet gherkins, if desired.
