Trim excess fat from pork chops and sprinkle chops with salt and pepper.
Saute onion and garlic in hot butter until soft and golden.
Push aside or remove from skillet.
Add pork chops and brown on both sides.
Pour off fat.
Lower heat and add bay leaf and bouillon.
Cook, covered, over low heat for about 1 hour.
Transfer chops to hot serving plate and keep hot.
Reduce pan juices to half by cooking over high heat.
Add sour cream and paprika and blend thoroughly with pan juices.
Heat through, but do not boil.
Pour sauce over chops.