Recipe by KimmieCat1
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.
Top Review by ElaineAnn
These chops were tender and tasty!! I followed the clear and easy steps in the recipe but used 1/4 c whipping cream mixed with the sour cream. That makes a fool-proof curdle-free gravy. Served with Recipe #385298 and Recipe #77943 fior a very satisfying meal. Thanks for posting KimmieCat. Made for PAC Spring 2010.
- 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 See How It's Made
- 1. Sprinkle chops with salt & pepper. Saute in butter until browned on both sides. Add onion and garlic and cook until almost tender.
- 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. 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.