Sour Cream And Cranberry Pork

1. 1

   Slice the pork into about 2-inch thick slices.

2. 2

   Make an indentation in each slice.

3. 3

   Combine parsley and garlic and pack into the indentations.

4. 4

   Melt 2 tablespoons of the butter in a medium frying pan and saute the pork slices in the hot butter, first on the unstuffed side, and then turning onto the stuffed side.

5. 5

   When lightly browned, remove from the pan and set aside. Melt remaining butter in the same pan.

6. 6

   Add the flour and milk to make a smooth sauce.

7. 7

   Return the meat to the pan; cover and simmer 20 minutes, turning once.

8. 8

   Add sour cream and the cranberry sauce and heat through.

9. 9

   Serve over a platter of noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.