Step 1: Preheat the oven to 450 degrees.
Step 2: Combine the carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake at 450 degrees for 20 minutes or until tender, stirring after 10 minutes.
Step 3: While the carrots are cooking, sprinkle the pork evenly with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium high heat. Add 1 teaspoon canola oil, swirl to coat.
Step 4: Add 6 pork cutlets, cook 2 minutes on each side or until done. Remove from the pan and keep warm. Repeat the procedure witha 1 teaspoon canola oil and remaining pork.
Step 5: Return the skillet to medium-high heat. Add the remaining 1 teaspoon canola oil to the pan and swirl to coat. Add the shallots and garlic to the pan. Cook 2 minutes, stirring occasionally. Add the stock and mustard; cook 1 minute, scraping the pan to loosen the browned bits. Stir in the sour cream; cook 1 minute to heat through.
Step 6: Serve the pork with the sauce and carrots. Sprinkle with parsley, if desired.
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