Pork Paillards with Sour Cream-Paprika Sauce

By Debbie54

Ingredients

• 16 pork Paillards
• Salt
• Pepper
• 2 Tbsp grapeseed oil or safflower oil
• ¼ cup dry white wine
• ½ cup low-sodium checken stock
• 1/3 cup sour cream
• ¼ tsp sweet or smoked paprika

Preparation

Step 1

Season pork paillards on both sides with salt and pepper. Heat grapseed oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and sauté on 1 side until golden brown, 1-2 minutes. Flip, and sauté paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
Add white wine to skillet, and deglaze the pan, scraping brown bits from bottom with wodden 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 (may use more to thicken) and paprika. Season to taste, and sprinkle with more paprika if desired.