PORK CHOPS HONGROISE

No photo as my camera is having difficulties.

This recipe is quite old, as it is handwritten the way I used to write in my late teens.

Serves 6

6 large pork chops

salt and pepper

3 tbsp butter

1/2 cup chopped onion

1 clove garlic, minced

pinch of thyme

bay leaf

3/4 cup chicken broth or white wine

1 cup sour cream

1 tbsp paprika

Sprinkle chops with salt and pepper, and saute in butter in a skillet.  Add onion, garlic, thyme and bay leaf, and saute over medium-high heat until chops are well browned.

Lower heat and add chicken stock or wine. Cover and cook for 30 minutes. Remove chops and keep warm.   Reduce liquid in pan by half by boiling rapidly.  Discard bay leaf.

Add sour cream and paprika to skillet and heat thoroughly (do not boil). Pour sauce over meat and serve.

REVIEW:  Perhaps it was my mainstream paprika, but the sauce had a rough taste.  Probably wouldn't make this again, even with good paprika.