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Pork Paillards with Sour Cream-Paprika Sauce

16

Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.

  • Servings: 4

Source: Martha Stewart Living, January 2010

Ingredients

  • 16 pork paillards
  • Salt and pepper
  • 2 tablespoons 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 teaspoon sweet or smoked paprika

Directions

  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 saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.

  2. 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.

Cook's Notes

Other good flavorings for pork include onion, scallion, ginger, parsley, rosemary, sage, thyme, and grainy mustard. Try deglazing the pan with Madeira, orange juice, or cider.

Reviews Add a comment

  • MS11725654
    26 DEC, 2015
    Delicious!
    Reply
  • PenelopeRB
    20 APR, 2011
    This is a popular menu item at our house. Easy and delicious. I caramelize onions or leeks first, adding them back in with the paillards. I also add thyme, and double or triple the sauce, depending on how much pork I cook. Easy and economical to buy a thick cut boneless chop and slice into thin portions.
    Reply
  • SaraBorders
    20 JAN, 2011
    This was a lovely dish. It's definitely good enough to serve to dinner guests. I made exactly to receip, but may up the sauce components in order to drizzle the noodles as well as the meat.
    Reply
  • PenelopeRB
    24 FEB, 2010
    Delicious! I caramelized some onions and leeks and added them to the sauce...you could add mushrooms, too. Serving over egg noodles tossed with a bit of butter, olive oil, and fresh chopped Italian flat leaf parsley, really good combination.
    Reply
  • LaJoy
    25 JAN, 2010
    Wow, wow, wow!! I made this using red wine (merlot) and it was D-lish!! I drank a bit of the Merlot as well!! :) Really a great receipe!
    Reply
  • ajmary
    15 JAN, 2010
    What qualifies as a pork paillard. I am familiar with chicken pilliards but PORK, what would it weigh, approximately
    Reply