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Gallery Pork Paillards with Sour Cream-Paprika Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 16 pork paillards Salt and pepper 2 tablespoons grapeseed oil or safflower oil 1/4 cup dry white wine 1/2 cup low-sodium chicken stock 1/3 cup sour cream (or more to thicken) 1/4 teaspoon sweet or smoked paprika

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.

Gallery Pork Paillards with Sour Cream-Paprika Sauce

Recipe Summary Servings: 4

Pork Paillards with Sour Cream-Paprika Sauce

Pork Paillards with Sour Cream-Paprika Sauce

Pork Paillards with Sour Cream-Paprika Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 16 pork paillards Salt and pepper 2 tablespoons grapeseed oil or safflower oil 1/4 cup dry white wine 1/2 cup low-sodium chicken stock 1/3 cup sour cream (or more to thicken) 1/4 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.

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.

Reviews (6)

 Add Rating & Review     16 Ratings   5 star values:        3    4 star values:        6    3 star values:        4    2 star values:        3    1 star values:        0

Reviews (6)

Add Rating & Review     16 Ratings   5 star values:        3    4 star values:        6    3 star values:        4    2 star values:        3    1 star values:        0

Add Rating & Review

16 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 3 1 star values: 0

16 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 3 1 star values: 0

16 Ratings 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 3 1 star values: 0

  • 5 star values: 3 4 star values: 6 3 star values: 4 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       12/26/2015   Delicious!  

Martha Stewart Member     Rating: 4 stars       04/20/2011   This is a popular menu item at our house. Easy and delicious. I caramelize onions or leeks first, adding them back in with the paillards. I also add thyme, and double or triple the sauce, depending on how much pork I cook. Easy and economical to buy a thick cut boneless chop and slice into thin portions.  

Martha Stewart Member     Rating: Unrated       01/20/2011   This was a lovely dish. It's definitely good enough to serve to dinner guests. I made exactly to receip, but may up the sauce components in order to drizzle the noodles as well as the meat.  

Martha Stewart Member     Rating: Unrated       02/24/2010   Delicious! I caramelized some onions and leeks and added them to the sauce...you could add mushrooms, too. Serving over egg noodles tossed with a bit of butter, olive oil, and fresh chopped Italian flat leaf parsley, really good combination.  

Martha Stewart Member     Rating: Unrated       01/25/2010   Wow, wow, wow!! I made this using red wine (merlot) and it was D-lish!! I drank a bit of the Merlot as well!! :) Really a great receipe!  

Martha Stewart Member     Rating: Unrated       01/15/2010   What qualifies as a pork paillard. I am familiar with chicken pilliards but PORK, what would it weigh, approximately

    Martha Stewart Member

    Rating: 4 stars 12/26/2015

Delicious!

Rating: 4 stars

Rating: 4 stars 04/20/2011

This is a popular menu item at our house. Easy and delicious. I caramelize onions or leeks first, adding them back in with the paillards. I also add thyme, and double or triple the sauce, depending on how much pork I cook. Easy and economical to buy a thick cut boneless chop and slice into thin portions.

Rating: Unrated 01/20/2011

This was a lovely dish. It’s definitely good enough to serve to dinner guests. I made exactly to receip, but may up the sauce components in order to drizzle the noodles as well as the meat.

Rating: Unrated

Rating: Unrated 02/24/2010

Delicious! I caramelized some onions and leeks and added them to the sauce…you could add mushrooms, too. Serving over egg noodles tossed with a bit of butter, olive oil, and fresh chopped Italian flat leaf parsley, really good combination.

Rating: Unrated 01/25/2010

Wow, wow, wow!! I made this using red wine (merlot) and it was D-lish!! I drank a bit of the Merlot as well!! :) Really a great receipe!

Rating: Unrated 01/15/2010

What qualifies as a pork paillard. I am familiar with chicken pilliards but PORK, what would it weigh, approximately

All Reviews for Pork Paillards with Sour Cream-Paprika Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Paillards with Sour Cream-Paprika Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest