When I was a bachelor living with two other mates, this was a feast for us! Basically, pork chops are served with a sour cream and paprika sauce. Crème fraîche works well too.
Made it vegetarian. We loved this dish! I didn't seperate the onions/garlic from the chops - just sauted and simmered w/ them the whole time. Also - I added a splash of white wine and used 3 bay leaves and added some crushed, dried rosemary. These three additions alone added great flavour to the chops. Finally, I did need to add some cornflour to the gravy so that it would thicken like we prefer - but no big deal. I was worried that my family would not be happy with a side dish of mash two nights in a row BUT since I had this great gravy to pour over them: my family was very pleased. This is a great recipe Clyde - thanks for posting it! - 29 Sep 2008
Something else. I have been making this recipe for awhile, and have just gotten around to reviewing it. Both my husband and I think it's fabulous!! I use four large boneless chops, 2 cloves of garlic, and half chicken stock / half white wine. I also usually substitute 2 tsp. cajun seasoning for the 2 tsp. paprika. The sauce can be a bit tricky! Make sure you definitely reduce the juices by half, when you remove the chops, or the sauce won't be thick enough. Also, once stirring in the sour cream, do not allow the mixture to boil, or it will separate, and ruin the sauce. Once done, I serve chops and sauce over hot, buttered pasta. Scrumptious!! Thanks for a great favourite in our house! - 29 Sep 2008
Something else. Definitely an easy and yummy recipe!! However, SOMETHING was missing (for me at least). Instead of the two tsps. of paprika recommended, I added ONE tsp. of SMOKED paprikia. Also, I used fat free sour cream although at the end of cooking the sauce, I added one heaping tspn. of cornflour mixed with one tbsp. of water and added that mix to the sauce. We absolutely LOVED the flavour. Also, we DID simmer the porkchops for an hour because we like them fork tender. WOW!! Great recipe. Thanks so much. - 29 Sep 2008