Pork Chops Hongroise
|Lean pork chops||6 Large|
|Freshly ground black pepper||To Taste|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finley minced|
|Chicken stock/Dry white wine||3⁄4 Cup (12 tbs)|
|Sour cream||1 Cup (16 tbs)|
Trim the fat from the chops.
Sprinkle the meat with salt and pepper and saute in the butter in a skillet.
Add the onion, garlic, thyme and bay leaf and saute over medium-high heat until the chops are well browned on both sides.
Lower the heat and add the chicken stock or wine.
Cover and cook thirty minutes.
Remove the chops to a warm serving platter and keep them warm.
Reduce the pan liquid by half by boiling rapidly.
Discard the bay leaf.
Add the sour cream and paprika to the skillet and heat thoroughly but do not boil.
Pour the sauce over the meat .