Creamy Pork On Toast

• 1/4 cup flour
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• 4 -5 pork cutlets
• 2 tablespoons vegetable oil
• 1/2 cup white vinegar
• 16 ounces sour cream
• 2 -4 tablespoons sugar
• 1/8 teaspoon ground cloves
• 2 bay leaves
• 2 tablespoons parsley
• 4 -6 pieces bread, lightly toasted

1. Combine flour, 1/2 tsp salt and pepper in ziplock and shake to mix. Dredge chops in mixture. Set aside.
2. Cook pork chops in hot oil in large skillet over high heat 4-5 minutes per side or until browned. Remove chops from skillet.
3. Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.
4. Stir in sour cream, sugar, cloves and bay leaves, and remaining 1/4 tsp salt; simmer 5 minutes.
5. Remove and discard bay leaves from sauce.
6. Plate toast and chop/cut ip chops or leave whole, placing meat on top of toast.
7. Pour sauce over meat. Sprinkle with parley. Serve.

flour, salt, ground black pepper, pork cutlets, vegetable oil, white vinegar, sour cream, ground cloves, bay leaves, parsley, bread

Taken from www.food.com/recipe/creamy-pork-on-toast-198057 (may not work)