Paprika Pork
Ingredients
1 Tbsp. mild hungarian paprika rings
1 Tbsp. medium hot hungarian paprika
6 cloves garlic chopped fine
4 pork chops, about 1/2 inch thick
3/4 C. dry white wine trimmed of all fat
2 Tbsp. butter or margarine
2 Tbsp. sour cream
2 Tbsp. vegetable oil
strips of pickled mild red
2 medium onions cut cross for garnish
Cooking Instructions
Mix the paprika’s together and spread on a sheet of waxed paper. Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat butter and oil together in a large skillet. Add onions and sauté until they are soft. Add the garlic and cook another 2 minutes, stirring occasionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side. Add more oil if needed. Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)