Pork Chops with Soured Cream and Paprika

INGREDIENTS

*100g (4 oz) butter
*1 onion, chopped
*1 clove garlic, minced
*6 pork chops
*salt and freshly ground black pepper to taste
*175ml (6 fl oz) chicken stock
*1 bay leaf
*1 (200ml) pot soured cream
*1 dessertspoon paprika

METHOD

1. Sauté onion and garlic in hot butter. Remove from frying pan and set aside.

2. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in frying pan; pour off any dripping. 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 aluminium foil to keep warm.

3. Heat juices in frying pan and reduce to half. Add the soured cream, onion mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

VERDICT

Yum! I am not usually a huge fan of pork but this recipe came out really nice and the sauce is great not only on the meat but also on anything else you serve with it (like vegetables and potatoes). We will definitely be making this one again!

Score: 90/100