Last Updated on March 7, 2016

Makes 4 servings
Hands-Preps Time: 10 min
Total Preparation Time: 20 min

4 thin boneless pork chops
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large shallot, minced
1 1/2 tablespoons sweet or hot paprika
1 tablespoon caraway seeds
1/4 cup dry white wine
1 cup chicken stock, preferably homemade
1/4 cup sour cream

Sprinkle a small amount of water in a large re-sealable plastic bag. Working with one chop at a time place the pork in the bag and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining pork.

Put the flour in a shallow pie plate lined with parchment. Heat the oil in a large skillet over medium-high heat until almost smoking. Season the pork with salt and pepper and dip the chops in the flour turning to coat on all sides. Shake off the excess flour and add to the skillet. Working in batches if necessary, saute until golden, about 1 minute per side. Transfer to a plate or platter and cover loosely with foil.

Add the shallot to the skillet and saute, stirring for 2 minutes. Add the paprika and caraway seeds to the pan and cook for 1 minute more. Add the wine and simmer, stirring to pick up any browned bits on the bottom, until almost dry. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 1 minute. Transfer to warmed serving plates. Stir the sour cream into the pan juices and season with salt and pepper. Spoon over the pork and serve at once.

COOK’S NOTES
The basics of quick sauteed meats and pan sauces:
1. Pound the meat to ¼-inch thickness
2. Season it with salt and pepper
3. Dip it in flour right before cooking
4. Add it to the oil in a preheated skillet
5. Saute about 1 minute a side or until golden brown
6. Transfer the meat to a plate and add minced shallots or onions to the pan
7. Saute the shallots for a minute or two
8. Deglaze the pan with wine and boil, scraping up the brown bits until almost all the wine has evaporated
9. Add chicken broth and simmer for a few minutes
10. Return the meat to the pan, along with any juices on the plate and simmer for a few minutes, turning the meat several times.
11. Transfer the meat to a platter and reduce the sauce if necessary to further thicken, pour the sauce over the meat