8 (2 1/2 oz.) medallions of pork
salt and pepper to taste
flour
3 to 4 tbsp. vegetable oil
2/3 c. white wine
2/3 c. sour cream
1 tsp. Dijon mustard
1/4 tsp. dried basil
1 hard-cooked egg for garnish (optional)

Sprinkle pork with salt and pepper. Dust with flour. Heat oil in frying pan. Sauté pork for 4 minutes on each side or until browned and cooked through. Transfer to heated serving platter. Add wine to pan. Bring to boil over high heat, stirring up browned bits. Reduce for 1 minute, then stir in sour cream. Heat mixture 2 minutes or until thickened. Remove skillet from heat. Stir in mustard and basil. Serve medallions with sauce. Garnish with egg, if desired.

Serves 4.