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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I got this recipe from a friend at work, it was in a collection of recipes of her mom's. It is just fabulous. I've made it with both chicken broth and white wine and didn't really notice a difference. Serve with some bread to wipe up the extra sauce. Ingredients:
4 -5 pork loin chops |
3 tablespoons butter |
1 garlic clove, minced |
1 bay leaf |
1 cup sour cream |
1 tablespoon paprika |
1/2 cup onion, chopped |
3/4 cup chicken broth or 3/4 cup white wine |
1 pinch thyme |
salt & pepper |
Directions:
1. 1. Sprinkle chops with salt & pepper. Saute in butter until browned on both sides. Add onion and garlic and cook until almost tender.
2. 2. Sprinkle chops with thyme, add bay leaf and broth/wine. Cover and simmer about 30 minutes (depending on how thick the chops are). When chops are done, remove and keep warm.
3. 3. Increase heat; reduce liquid in skillet by half. Remove bay leaf. Reduce heat and stirring constanly add paprika and sour cream. DO NOT let boil or it may curdle. Pour sauce over chops and serve.
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