Yield: 6 servings
Measure | Ingredient |
---|---|
6 eaches | Pork chops; 1/2 inch thick |
1 medium | Onion; chopped |
1 small | Garlic clove; minced |
3 tablespoons | Butter |
1 each | Bay leaf |
¾ cup | Chicken stock or chicken bouillon |
1 cup | Sour cream |
3 teaspoons | Paprika |
1] Trim excess fat from chops & sprinkle with salt & pepper on both sides.
2] In a large frying pan or skillet, add butter; saute onion & garlic until golden When finished, remove from pan & set aside.
3] Add chops in same frying pan used for onions & garlic. Brown on all sides.
4] When chops are browned, pour off fat and reduce heat. Add bay leaf, chicken stock, & onion/garlic mixture. Cook covered over low heat for about 1 hour. When done, transfer chops to plate and place in oven on very low temperature to keep warm.
5] Reduce pan juices to half. Add sour cream & paprika. Blend thoroughly with pan juices. Heat thoroughly, but do not boil.
6] Pour sauce over pork chops. Serve immediately.
Linda Edwards {Linda.Edwards@...}