Creamed Pork

Sauce
1 small (250 mL) tub of sour cream
1 tsp of mustard
1/3 cup of dill pickle juice
2-3 regular size dills diced small
salt & pepper

Mix the above ingredients together ahead of time, and store in the fridge. (Should sit at least 1/2 - 1 hour, longer if you have the chance)

Meat
6 boneless pork loin chops (butterfly) or other thin cuts of pork.
1 cup of broth
butter

Brown the meat in the butter in a frying pan
Add the 1 cup of broth and allow it to cook down so almost all the liquid is gone
Mix in the cream sauce, and stir together until heated through and sauce cooks down and thickens