Natural pork cutlets in mushroom sauce

Ingredients:

• 4 natural pork cutlets, 1 cm thick, on the bone (about 1 kg), trimmed of fat
• 2 tbsp. flour
• 1.5 tbsp extra-virgin olive oil
• 340 g white or brown mushrooms, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 bunch of green onions, thinly slice the white part, cut the green part into 5 cm pieces.
• 0.5 cups lightly salted chicken broth
• 2 tbsp. low-fat sour cream
• 3/4 cup chopped fresh parsley
• Cornbread, for serving (optional)

Preparation:

1. Season the pork with salt and pepper and dust each piece with 1.5 tablespoons of flour. Heat 0.5 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Fry 2 patties at a time until golden brown, 3-4 minutes per side, adding another 0.5 tablespoon of olive oil before the second batch. Transfer the patties to a plate and keep warm.
2. In the same skillet, heat the remaining 1/2 tablespoon olive oil; add the mushrooms, garlic, white part of the green onion, and a pinch of salt and cook, undisturbed, until the mushrooms begin to brown, about 3 minutes. Sprinkle with the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are tender, another 3 minutes. Add the chicken broth and sour cream, bring to a simmer, and cook until the sauce thickens, another 1 minute.
3. Divide the pork cutlets among plates. Add the pork juices to the sauce, sprinkle with green onions and parsley. Season with salt and pepper, and pour the sauce over the pork. Serve with cornbread.