Recipes Ingredients Meat & Poultry Pork Recipes Pork Paillards with Sour Cream-Paprika Sauce 3.5 (15) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 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. Ingredients 16 pork paillards Salt and pepper 2 tablespoons grapeseed oil or safflower oil ¼ cup dry white wine ½ cup low-sodium chicken stock ⅓ cup sour cream (or more to thicken) ¼ teaspoon sweet or smoked paprika Directions 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. 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. Print