In this rather yummy recipe, pork chops are simmered in chicken stock until tender - and then soured cream and paprika are added to the stock to create a rich and delicious sauce. Serve it with some roasted potatoes or rice for an easy midweek dinner.
- 6 pork chops
- 1 onion
- 1 garlic clove
- 100g butter
- 175ml chicken stock
- 200ml soured cream
- 1 bay leaf
- 1 dstsp. sweet paprika
- Salt and pepper to taste
Dice the onion and mince the garlic clove. Heat the butter until melted and add the onion and garlic. Fry until translucent and sweet then set the mix to one side, including the butter.
Trim excess fat from the chops and season on either side. Brown in the frying pan and get rid of the dripping. Pour in the chicken stock and add the bay leaf, cover and then simmer over a very low heat until tender, about an hour.
Remove the chops from the pan and cover with foil to keep warm.
Heat the cooking liquor still in the frying pan until reduced by half, then add the onions, sour cream and paprika and stir well. Heat until warm but not boiling and serve poured over the pork chops.