Pork Cutlets With Paprika Sauce

• 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 2 teaspoons chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon finely chopped garlic
• 1 teaspoon paprika
• 2 tablespoons vodka or gin
• 1/2 cup fresh or canned chicken broth
• 1/4 cup sour cream

1. Sprinkle the cutlets with salt and pepper.
2. Heat the oil in a skillet large enough to hold the cutlets in one layer.
3. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned.
4. Turn the slices and cook 5 minutes more.
5. Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork.
6. Cook and stir until lightly browned.
7. Add the vodka and chicken broth and bring to a boil.
8. Simmer for 15 minutes.
9. If there is too much liquid, reduce it.
10. Stir in the sour cream; reheat but do not boil.

pork loin cutlets, salt, vegetable oil, onion, fresh marjoram, garlic, paprika, vodka, chicken broth, sour cream

Taken from cooking.nytimes.com/recipes/3870 (may not work)