Tuesday, January 19, 2010

Pork Paillards with Sour Cream-Paprika Sauce

Pork Paillards with Sour-Cream Paprika Sauce

This was one of the simplest meals I've made in a long while. It seems I too often get caught in the Flavor Means 1,000 Ingredients camp, and my meals take too long to prepare and get eaten too quickly. That has to change.

My life is scheduled to death. I have a full-time job, a part-time job, a toddler(!), a husband, and a (somewhat messy) house. The joy of preparing our meals is lost on me these days, and I really want to get it back. I have to admit that pounding these porkchops was quite satisfying because I was able to pound out my stress! (Although let it be known that Cash was not pleased with Mama's pounding on the countertop; my boy, he's a gentle soul.) This meal also came together quickly and was so satisfying that as I sat around the table with my beautiful family I almost forgot about my list of 1,001 Things to Do. And isn't that what dinner should be? A moment to come together and forget what's whirling around us, to focus on each other, and to savor our bounty (instead of swallowing it whole in five minutes?)

I hope I run across a few more recipes like this one, and soon.

Pork Paillards with Sour Cream-Paprika Sauce
Adapted from Martha Stewart
Printer-friendly recipe

Ingredients
8 thick-cut pork chops, pounded thin (to make them paillards) and cut in half
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3/4 cup chicken broth
4 ounces fat-free sour cream
1/4 teaspoon paprika

Directions
1. Season paillards on both sides with salt and pepper. Heat oil in skillet over medium-high heat, and cook paillards until golden brown, about 1-2 minutes per side. Set aside.
2. Pour chicken broth into skillet, using wooden spoon to scrape up brown bits, and let cook about 1 minute or until broth reduces a bit. Pour any juices from meat back into skillet and reduce heat to medium. Stir in sour cream and paprika - feel free to add more sour cream if you want a thicker sauce. Remove from heat and pour over paillards. Serve with egg noodles.