Pork with Caraway Cream
|Chopped shallot/Onion||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Dry white table wine/Canned ready-to-serve chicken broth||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1 Teaspoon|
|Caraway seed||1⁄2 Teaspoon, crushed|
|White pepper||1⁄8 Teaspoon|
|Sour cream||3 Tablespoon|
|Boneless cooked pork||6 Ounce, thinly sliced|
In 10-inch nonstick skillet melt margarine; add shallot (or onion) and saute until translucent, about 1 minute.
Sprinkle with flour and stir quickly to combine; gradually stir in wine.
Add broth and cook, stirring constantly, until mixture is smooth and slightly thickened, about 2 minutes.
Reduce heat to lowest possible setting; add mustard, caraway seed, salt, and pepper and stir to combine.
Continue cooking until flavors blend and sauce has thickened, 4 to 5 minutes.
Stir in sour cream; add pork to skillet and cook until heated through, 1 to 2 minutes.