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Pork - Pork Paillards with Sour Cream


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  • 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


Servings 4


Step 1

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.

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