| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hungarian |
Pork, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Pork Chops |
| 1 |
|
Garlic Clove; Minced |
| 1 |
ts |
Caraway Seeds; Crushed |
| 2 |
ts |
Hungarian Paprika; Mild * |
| 1/2 |
ts |
Salt |
|
|
Pepper; As Desired |
| 1 |
c |
White Wine; Dry |
| 1 |
c |
Sour Cream (Optional) |
INSTRUCTIONS
* Use only Hungarian mild Paprika. It is available at most larger stores
and at specialty shops.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
more wine if necessary. Stir sour cream into pan juices and heat through
but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or
dumplings.
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