Czech-Style Svíčková Sauce with Pork Cutlet

Method

1. In a large skillet, melt butter over medium heat and brown the pork cutlet.
2. Sprinkle flour over the pork and stir to coat.
3. Gradually add milk, stirring constantly to avoid lumps.
4. Bring to a simmer and cook for 10 minutes.
5. Stir in sour cream, broth, caraway seeds, salt, and pepper.
6. Simmer for another 5-7 minutes until thickened.
7. Serve the sauce over the pork cutlet.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.