Pork Loin in Sour Cream and Paprika Sauce

• 12 slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons corn, peanut or vegetable oil
• 1/2 cup finely chopped onions
• 1 cup thinly sliced, seeded, deveined sweet red pepper strips
• 1/2 teaspoon paprika, preferably Hungarian
• 1/4 cup dry white wine
• 1/2 cup fresh or canned chicken broth
• 1/2 cup heavy cream
• 1/2 cup sour cream

1. Trim pork slices of all fat.
2. Sprinkle with salt and pepper.
3. Use one or two skillets large enough to hold the slices in one layer.
4. Heat enough oil in the skillet or skillets to lightly cover the bottom.
5. When it is quite hot, add pork slices.
6. Cook over high heat until nicely browned on one side, about 45 seconds.
7. Turn slices and cook on second side until nicely browned, about 2 minutes.
8. Do not overcook or the meat will toughen.
9. As the pieces are cooked, transfer them to a warm serving platter.
10. Pour off most of the fat from the skillet and add the onions and red pepper strips.
11. Sprinkle with paprika and stir.
12. Cook over moderate heat about 2 minutes.
13. Add the wine and broth and stir.
14. Cook about five minutes or until reduced by half.
15. Add heavy cream and stir.
16. Add pork slices and coat well.
17. Cover and cook over low heat about 20 minutes.
18. Remove pork and stir in sour cream.
19. Heat thoroughly.
20. Spoon sauce over pork.
21. Serve immediately.

loin of pork, salt, freshly ground pepper, corn, onions, pepper, paprika, white wine, chicken broth, heavy cream, sour cream

Taken from cooking.nytimes.com/recipes/2084 (may not work)