Hungarian Pork Chops
|Pork chops||6 (About 1/2 Inch Thick)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chicken bouillon||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
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.
Calories 527 Calories from Fat 327
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 17.7 g88.5%
Trans Fat 0.2 g
Cholesterol 172.7 mg57.6%
Sodium 208.2 mg8.7%
Total Carbohydrates 10 g3.5%
Dietary Fiber 1.9 g7.6%
Sugars 5.2 g
Protein 39 g77.3%
Vitamin A 39.2% Vitamin C 11.2%
Calcium 12% Iron 11.6%
*Based on a 2000 Calorie diet