1 pound boneless pork loin, cut into 4 equal pieces
1/2 cup flour seasoned with 1/2 teaspoon seasoned salt
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons vinegar
3/4 cup chicken broth
1 cup sour cream
2 tablespoons Dijon-style mustard
2 tablespoons green peppercorns

Place each loin slice between two pieces of plastic wrap. Flatten to 3/8-inch thickness. Dredge chops in seasoned flour.

Heat butter and oil in large skillet over medium-high heat. Brown chops quickly, about 3 to 4 minutes on each side. Remove from pan and keep warm.

Add vinegar and broth to skillet. Bring to boil and stir until reduced to about 1/2 cup. Lower heat. Stir in sour cream and mustard and whisk until smooth. Add peppercorns. Simmer and stir gently until sauce thickens slightly. Pour sauce over chops. Garnish with sweet gherkins, if desired.