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).

Mix:

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.