Pork Chops with Ham and Pickles
|Pork loin chops||6 , cut about 3/4 inch thick|
|Freshly ground black pepper||To Taste|
|Flour||3⁄4 Cup (12 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic clove||1 Small, finely chopped|
|Sweet hungarian paprika||1 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
|Pureed tomato||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Thinly sliced boiled ham||6 Ounce, julienned|
|Sour gherkins||6 Ounce, julienned|
Sprinkle the pork chops generously with salt and a few grindings of pepper, then dip them in flour and shake off the excess.
Heat the lard over high heat in a heavy skillet, then add the chops two or three at a time.
Cook them for about four minutes on each side, or until they are lightly browned.
Remove the chops to a dish and pour off from the skillet all but a thin film of the fat.
Reduce the heat; add the onions and the garlic to the fat and, stirring occasionally, cook them for eight to 10 minutes, or until the onions are lightly colored.
Off the heat, stir in the paprika, continuing to stir until the onions are well coated.
Return the pan to high heat and pour in the stock and tomato puree.
Stir, bring the liquid to a boil, add the chops, and reduce the heat to its lowest point.
Cover the pan tightly and simmer for about 40 minutes, or until the chops show no resistance when pierced with the tip of a small, sharp knife.
Turn the chops once while they are simmering.
Arrange the chops on a warmed platter and keep them warm while you make the sauce.
With a wire whisk, beat 1 teaspoon [5 ml.] of flour into the sour cream in a mixing bowl, then whisk the mixture into the skillet.
Stirring constantly, cook over low heat for two or three minutes, or until the sauce is thick and smooth.
Add the ham and gherkin julienne and simmer for one to two minutes, until they are heated.
Taste for seasoning.
Pour some of the sauce over the chops and serve the rest separately.