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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. boneless pork loin (cut into 6 equal pieces)
- 1/2 cup flour
- 1/2 tsp. seasoned salt
- 1 tsp. butter
- 1 tsp. vegetable oil
- 2 Tbsp. vinegar
- 3/4 cup chicken broth
- 1 cup sour cream
- 2 Tbsp. dijon style mustard
- 2 Tbsp. green peppercorns
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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 thickenes slightly. Pour sauce over cutlets. Garnish with sweet gherkins, if desired.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol70mg23% |
| Sodium90mg4% |
| Potassium410mg12% |
| Protein19g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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