|EVERY FEW MINUTES|
|PORK CUTLETS WITH MUSTARD SOUR CREAM|
6 pork cutlets
1 chicken bouillon cube
1 c. boiling water or chicken broth
Brown cutlets in frying pan with butter. Meanwhile mix bouillon cube with boiling water and add to cutlets. Simmer for 30-45 minutes (just until tender). Remove cutlets from pan.
Start sauce in juices from meat (same pan).
1 c. sour cream
2 tbsp. Dijon mustard
1 tbsp. sherry
pinch of salt and pepper
Simmer sauce over low heat for 10 minutes; add cutlets back to pan for 1 minute before serving.
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