Pork Paillards - MSNewsNow.com - Jackson, MS

Pork Paillards

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  • 16 pork paillards
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1/2 cup of chopped green onions
  • 1/2 teaspoon of dried sage
  • 1/4 cup dry white wine
  • 1/2 cup of chicken stock
  • 1/3 cup sour cream
  • 1/4 teaspoon smoked paprika

Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 to 6 paillards and sauté on 1 side until golden brown. Flip and sauté paillards until cooked through about 1 minute. Set aside and 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 green onions, sage, and chicken stock and reduce heat to medium and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Heat thoroughly and serve over paillards.

Questions? Email Julie Levanway.

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