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2 tablespoon Paprika
1 pound Pork Chops, Trimmed
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 medium Onions, Cut Into Rings
6 Garlic Cloves, Chopped Fine
¾ cup White Wine
2 tablespoon Brandy
2 tablespoon Sour Cream
Spread paprika on a sheet of waxed paper. Rinse the chops under cold water, then completely dredge both sides of each wet chop in the paprika. Heat butter and oil together in a large skillet. Add onions and saute until soft. Add the garlic and cook 2 minutes, stirring occasionally . Push the onions and garlic to one side and add the chops and brown on both sides, 4 minutes each side. Add more oil if needed. Stir in wine and plum brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness.
Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until like thick soup. Reduce heat and add sour cream and mix well. Pour the sauce over the chops, garnish with pickled pepper and serve hot with egg noodles or boiled potatoe
1 pound Pork Chops, Trimmed
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 medium Onions, Cut Into Rings
6 Garlic Cloves, Chopped Fine
¾ cup White Wine
2 tablespoon Brandy
2 tablespoon Sour Cream
Spread paprika on a sheet of waxed paper. Rinse the chops under cold water, then completely dredge both sides of each wet chop in the paprika. Heat butter and oil together in a large skillet. Add onions and saute until soft. Add the garlic and cook 2 minutes, stirring occasionally . Push the onions and garlic to one side and add the chops and brown on both sides, 4 minutes each side. Add more oil if needed. Stir in wine and plum brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness.
Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until like thick soup. Reduce heat and add sour cream and mix well. Pour the sauce over the chops, garnish with pickled pepper and serve hot with egg noodles or boiled potatoe
