Recipe(tried): Pork Chops Paprikash for Laura, IL

Hi Laura:-) Gosh. I haven't made these in years. The recipe was given to me by a friend of mine and while it doesn't call for using an electric frying pan, I know that is what she used and, therefore, what I used. Any recipe that you make in a skillet can be made in your electric frying pan. I also, sometimes, use mine for fried chicken and always use it when I make rosettes since I don't have a deep fryer. I also used to use mine to make homemade French fries but DH and I don't eat those at home too often any more, and when we do, I usually opt for the oven method to reduce the fat some.

Pork Chops Paprikash

6 very large, lean, bone-in pork chops
Salt and freshly ground black pepper
3 Tbsp. butter
1/2 cup chopped onions
1 clove garlic, finely minced
Pinch of thyme
1 bay leaf
3/4 cup chicken stock or dry white wine
1 cup sour cream
1 Tbsp. paprika

1. Trim fat from chops. Sprinkle meat with salt and pepper and suate in butter in a skillet.

2. Add onion, garlic, thyme and bay leaf and saute over medium heat until chops are well browned on both sides.

3. Lower heat and add chicken stock or wine. Cover and cook 30 minutes. Remove chops to a warm serving platter and keep chops warm. Reduce pan liquid by half by boiling rapidly. Discard bay leaf.

4. Add sour cream and paprika to the skillet and heat thoroughly but do not boil. Pour sauce over meat and serve hot.

This is good with noodles and a green vegetable.