Creamy Pork on Toast

Original recipe came from a Southern Living Quick-n-Easy Weeknight Meals, and I've modified it to fit not only our taste, but our budget as well. Very tasty, and my kids gobble this one up.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup flour
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon ground black pepper
• 4 -5  pork cutlets
• 2  tablespoons  vegetable oil
• 1⁄2 cup white vinegar
• 16  ounces sour cream
• 2 -4  tablespoons sugar
• 1⁄8 teaspoon ground cloves
• 2  bay leaves
• 2  tablespoons parsley
• 4 -6  pieces  bread, lightly toasted

Directions

1. Combine flour, 1/2 tsp salt and pepper in ziplock and shake to mix. Dredge chops in mixture. Set aside.
2. Cook pork chops in hot oil in large skillet over high heat 4-5 minutes per side or until browned. Remove chops from skillet.
3. Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.
4. Stir in sour cream, sugar, cloves and bay leaves, and remaining 1/4 tsp salt; simmer 5 minutes.
5. Remove and discard bay leaves from sauce.
6. Plate toast and chop/cut ip chops or leave whole, placing meat on top of toast.
7. Pour sauce over meat. Sprinkle with parley. Serve.