- 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
- 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.
- 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.
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.