Pork Chops with Paprika and Sour Cream

    1 hour 30 minutes

    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.

    727 people made this

    Serves: 6 

    • 125g butter
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 6 pork chops
    • salt and freshly ground black pepper to taste
    • 3/4 cup chicken stock
    • 1 bay leaf
    • 200ml sour cream
    • 2 teaspoons paprika

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Melt butter in a pan, add the onion and garlic and gently cook until soft. Remove from frying pan and set aside.
    2. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in frying pan and then pour off any pan drippings. Lower heat, add bay leaf and chicken stock. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, and cover with foil to keep warm.
    3. Heat juices in frying pan and reduce to half. Add the sour cream, onion mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

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    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


    So, I read this recipe and thought, great, this sounds like something me and Hubby would enjoy. However, during the cooking process I began to feel slightly apprehensive, it didn't look fabulous like I thought it would. However, I continued and followed the recipe to a 'T', except for the cream. I reduced the amount of cream by a third and thickened the sauce by using cornflour, just a teaspoon. Served it up with mashed potato, roasted pumpkin and green beans. OMG! What a wonderful dish. Yes I will cook this again. In fact, the sauce was so good, the left over sauce I poured into a zip lock bag and froze it for use on other meat. Wonderful recipe. Will do again.  -  01 Jul 2017