Devilish Pork Cutlets
Pounding the cutlets make them so tender!!
  1. 1 pound boneless pork loin, cut into 6 equal pieces
  2. 1/2 cup flour
  3. seasoned with
  4. 1/2 teaspoon seasoned salt
  5. 1 teaspoon butter
  6. 1 teaspoon vegetable oil
  7. 2 tablespoons vinegar
  8. 3/4 cup chicken broth
  9. 1 cup sour cream
  10. 2 tablespoons Dijon-style mustard
  11. 2 tablespoons green peppercorns
  1. Place each loin slice between two pieces of plastic wrap, flatten to 1/8-inch thickness.
  2. 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.
  3. 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.
  4. Add pepper corns, simmer and stir gently until sauce thickens slightly. Pour sauce over cutlets. Garnish with sweet gherkins, if desired.
From The Chef To You