Yield: 4 servings
|1 tablespoon||Mild Hungarian paprika|
|1 tablespoon||Medium-hot Hungarian paprika|
|4 \N||Pork chops, about 1/2\" thk, trimmed of all fat|
|2 tablespoons||Butter or margarine|
|2 tablespoons||Vegetable oil|
|2 \N||Medium onions, cut cross- wise thinly and separated into rings|
|6 \N||Cloves garlic, chopped fine|
|¾ cup||Dry white wine|
|2 tablespoons||Slivovica (Plum brandy)|
|2 tablespoons||Sour cream|
|\N \N||Strips of pickled mild red peppers for garnish|
Mix the paprikas together and spread on a sheet of waxed paper.
Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika.
Heat butter and oil together in a large skillet. Add onions and saute until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side.
Add more oil if needed.
Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness.
Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup. reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes.