| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
Main dish, Pork |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork chops, thin, 1-1/2 lb. |
| 1/2 |
ts |
Salt, or to taste |
| 1/8 |
ts |
Fresh ground pepper,to taste |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Onion, chopped |
| 1 1/2 |
c |
Chicken broth or water |
| 1 |
tb |
Paprika, or to taste |
| 4 |
|
Med. potatoes, cut in sixths |
| 1/4 |
c |
Sour cream, or to taste |
INSTRUCTIONS
Sprinkle both sides of chops lightly with salt and pepper. Heat large heavy
skillet; add chops and brown quickly on both sides. Remove and set aside.
Add butter to drippings and saute onion untile tender, stirring occasional-
ly. Stir in 1 c. broth, the paprika and 1/4 t. salt. Add potatoes. Bring to
boil, cover and cook over moderate heat about 10 minutes, shaking pan occa-
sionally. Add chops. Cook 10 to 15 minutes longer or until potatoes and
chops are tender, turning occasionally and adding remaining 1/2 c. broth if
too dry. Remove potatoes and chops to heated platter. Stir sour cream into
pan juices. Heat through but do not boil. Pour over potatoes and chops.
Season with salt and pepper to taste. If desired, sprinkle with minced
parsley.
NOTE: David says it took longer that the times listed for the potatoes to
get done. I don't remember how much longer and he's still asleep, but you
can use your judgement. (He tends to like his potatoes mushy, so the times
listed may be all right for your family.)
Nancy
SOURCE: Stolen off one of the cooking conferences at a time I didn't know
it was bad manners to not give credit for someone else's time and trouble
of uploading recipes. Reposted by Nancy Coleman
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