Yield: 6 servings
Measure | Ingredient |
---|---|
6 eaches | Pork Chops |
1 each | Garlic Clove; Minced |
1 teaspoon | Caraway Seeds; Crushed |
2 teaspoons | Hungarian Paprika; Mild * |
½ teaspoon | Salt |
1 x | Pepper; As Desired |
1 cup | White Wine; Dry |
1 cup | Sour Cream (Optional) |
* Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings.