Name: Paprika Pork
Ingredients: 1 tb Mild Hungarian paprika; 1 tb Medium-hot Hungarian paprika; 4 Pork chops, about 1/2" thk, trimmed of all fat; 2 tb Butter or margarine; 2 tb Vegetable oil; 2 Medium onions, cut cross- wise thinly and separated into rings; 6 Cloves garlic, chopped fine; 3/4 c Dry white wine; 2 tb Slivovica (Plum brandy); 2 tb Sour cream; Strips of pickled mild red peppers for garnish

It is commonly accepted among men today that the great danger is to get married too early. The thought of marriage is approached with fear and trepidation, with the threat of what the man will lose mainly in mind. But in the view of Genesis 2 – and in our experience in ministering to singles – the greater danger is what will happen to the man if he doesn’t marry. It is not good for a single man to develop selfish and otherwise sinful habits. It is not good for a man to grow older without the sanctifying influences of a wife and children. It is not good for a man to battle with sexual frustrations. (The same things might be said about a woman, too, but the Bible is specifically talking here about the man.) What is good for a man is to seek a relationship that will blossom into marriage – the sooner in adult life, the better (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Hungarian	Ethnic, Pork	4	Servings

INGREDIENTS

1	tb	Mild Hungarian paprika
1	tb	Medium-hot Hungarian paprika
4		Pork chops, about 1/2" thk, trimmed of all fat
2	tb	Butter or margarine
2	tb	Vegetable oil
2		Medium onions, cut cross- wise thinly and separated into rings
6		Cloves garlic, chopped fine
3/4	c	Dry white wine
2	tb	Slivovica (Plum brandy)
2	tb	Sour cream
		Strips of pickled mild red peppers for garnish

INSTRUCTIONS

Mix the paprikas 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 saute
until they are soft. Add the garlic and cook another 2 minutes, stirring
occassionally. 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 constanlty, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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