2 tbs plain flour
4 (about 180g each) pork loin cutlets (with bone)
1 tbs olive oil
1 tbs unsalted butter
4 shallots, finely chopped
1/4 cup (60ml) white wine
200ml chicken stock
2 tbs Dijon mustard
1/3 cup (55g) chopped small pickled cucumbers (cornichons)
1/5 tbs chopped fresh tarragon
80ml soured cream
1 tbs chopped flat-leaf parsley
Boiled potatoes (such as kipfler) tossed in butter and parsley, to serve

Notes & tips

This dish goes well with mashed potatoes.

Preheat the oven to 160°C.
Season 1 tablespoon of the flour with salt and pepper. Dust the pork cutlets with the seasoned flour, then set aside.
Heat the oil and butter in a large heavy-based frypan over medium-high heat, add the pork cutlets and cook for 3 minutes on each side.
Transfer pork cutlets to a baking tray and place in the oven to keep warm while you make the sauce.
Set the pan to low heat, add the shallots and cook for 5 minutes.
Add the remaining flour and cook, stirring, for 1 minute.
Add the white wine and chicken stock, bring to boil and simmer for 5 minutes.
Add the Dijon mustard, chopped small pickled cucumbers, tarragon and sour cream, then bring to the boil.
Remove the pork cutlets from the oven and place on 4 serving plates, adding any pan juices to the sauce.
Stir the parsley through the sauce, then spoon it over the pork. Serve with the boiled potatoes.