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!