Name: Pork Cutlets with Paprika in Sour Cream
Ingredients: 1 1/4 lb Boneless loin or; Tenderloin of pork; Cut into 8 slices; 1 ts Sweet paprika; 2 tb Butter; 1/4 c Onion, chopped fine; 1/2 c Dry white wine; 1/2 c Chicken broth; 1/2 c Sour cream; Parsley, chopped for garnish

Brief history of Christian interpretation of sanctification: 1. Early church fathers (Clement of Rome, Ignatius, Polycarp) – though noting the grace of God, they emphasized a striving toward holiness. 2. Gnosticism – converts are perfect, set apart from the world. 3. Montanism – demanded separatism from unholy body of believers. 4. Clement of Alexandria – necessity for denial of world and bodily needs. 5. Pelagianism – holiness is result of self-willed moral effort. 6. Augustine – sanctification is God’s activity; not by human effort. 7. Bernard of Clairvaux – mystical personal piety by imitation of Jesus. 8. Peter Lombard – sanctifying grace by infusion of Spirit in believer. 9. Thomas Aquinas – no distinction between justification and sanctification; just infusion of God’s grace in man. 10. Council of Trent – grace inheres in soul of believer by Holy Spirit, and becomes permanent condition or attribute of believer. 11. Roman Catholic doctrine – misstated and overstated subjective implications of infused sanctifying grace, providing a boost of human ability toward perfectibility and divinization. 12. Reformers (Luther, Calvin, et al) – justification emphasized and separated from sanctification; insistence on absence of human merit. 13. Protestant doctrine – over-reacted and overstated objective implications of forensic, legal and extrinsic factors of justification and sanctification. 14. Pietists – reverted to moralistic behavioral standards of holy living, in reaction to epistemological emphasis on doctrine. 15. John Wesley – “entire sanctification,” perfect holiness possible in this life; necessity of “second blessing” experience; Holiness Movement. 16. Karl Barth – reemphasized subjective implications of Christocentric and ontological dynamic of holiness. Evangelical Protestants for the most part resisted; Catholic theologians recognized and appreciated.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pork, Meats, Sauces, From cook4u	4	Servings

INGREDIENTS

1 1/4	lb	Boneless loin or
		Tenderloin of pork
		Cut into 8 slices
1	ts	Sweet paprika
2	tb	Butter
1/4	c	Onion, chopped fine
1/2	c	Dry white wine
1/2	c	Chicken broth
1/2	c	Sour cream
		Parsley, chopped for garnish

INSTRUCTIONS

1. Place the meat on a flat surface and pound with a mallet to flatten
without breaking the meat. 2. Hold a small sieve over the meat and add the
paprika. Tap the sieve, moving it over the meat so that the slices are
evenly coated with paprika. 3. Heat the butter in a skillet large enough to
hold the meat in one layer. Add the meat and cook over high heat to brown
on one side, about 3 min. Turn and brown on the other side, about 3-4 min.
4. Transfer the slices to a warmed platter and keep hot. Pour off the fat
from the skillet. To the skillet add the onion. Cook briefly, stirring,
until wilted. Add the wine to dissolve the brown particles that cling to
the bottom of the skillet. Add the chicken broth and simmer about 5 min. 5.
Remove the sauce from the heat and stir in the sour cream. The sauce may be
spooned over the meat now, but it is preferable to put it through a fine
sieve and reheat it briefly before serving. 6. Sprinkle with parsley.
This dish: Cotelettes de porc au paprika
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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