Pork - Pork Paillards with Sour Cream
- 16 pork paillards
- Salt and pepper
- 2 T grapeseed oil or safflower oil
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1/3 cup sour cream (or more to thicken)
- 1/4 t sweet or smoked paprika
Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and sauté on 1 side until golden brown. 1 to 2 minutes. Flip, and sauté paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.
Serve over egg noodles.