Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Ingredients
1 lb boneless pork loin, cut into 6 equal pieces
1/2 tsp salt
1/2 cup flour
1 tsp butter
1 tsp vegetable oil
2 Tbs vinegar
3/4 cup chicken broth
1 cup sour cream
2 Tbs Dijon-style mustard
2 Tbs green peppercorns
Directions
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 peppercorns,
simmer and stir gently until sauce thickens slightly. Pour sauce over cutlets. Garnish with
sweet gherkins, if desired.
Nutrition facts
Serving Size 1 serving
Calories 271
Calories from Fat 118 (43%)
% Daily Value*
20%Total Fat 13g
29%Saturated
Fat 5.8g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.6g
29%Cholesterol 88mg
17%Sodium 418mg
13%Potassium 463mg
4%Total
Carbohydrate 12g
4%Dietary
Fiber 1g
Sugars 0g
Sugar Alcohols 0g
52%Protein 26g