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Ingredients
- 1Â 1/4 lb Boneless loin or possibly
- Â Â Tenderloin of pork
- Â Â Cut into 8 slices
- 1 tsp Sweet paprika
- 2 Tbsp. Butter
- 1/4 c. Onion, minced fine
- 1/2 c. Dry white wine
- 1/2 c. Chicken broth
- 1/2 c. Lowfat sour cream
- Â Â Parsley, minced for garnish
Directions
- 1. Place the meat on a flat surface and lb. with a mallet to flatten without breaking the meat.
- 2. Hold a small sieve over the meat and add in the paprika. Tap the sieve, moving it over the meat so which the slices are proportionately coated with paprika.
- 3. Heat the butter in a skillet large sufficient to hold the meat in one layer. Add in the meat and cook over high heat to brown on one side, about 3 minutes. Turn and brown on the other side, about 3-4 minutes.
- 4. Transfer the slices to a warmed platter and keep warm. Pour off the fat from the skillet. To the skillet add in the onion. Cook briefly, stirring, till wilted. Add in the wine to dissolve the brown particles which cling to the bottom of the skillet. Add in the chicken broth and simmer about 5 minutes.
- 5. Remove the sauce from the heat and stir in the lowfat sour cream. The sauce may be spooned over the meat now, but it is preferable to put it through a fine sieve and reheat it briefly before serving.
- 6. Sprinkle with parsley.
- This dish: Cotelettes de porc au paprika
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 139 | 45% |
| Total Fat 15.72g | 20% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 228mg | 10% |
| Potassium 564mg | 16% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.68g | 1% |
| Protein 31.87g | 51% |
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