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Ingredients
- 1 Tbsp. Mild Hungarian paprika
- 1 Tbsp. Medium-warm Hungarian paprika
- 4 x Pork chops, about 1/2" thk, trimmed of all fat
- 2 Tbsp. Butter or possibly margarine
- 2 Tbsp. Vegetable oil
- 2 med onions, cut cross- wise thinly and separated into rings
- 6 x Cloves garlic, minced fine
- 3/4 c. Dry white wine
- 2 Tbsp. Slivovica (Plum brandy)
- 2 Tbsp. Lowfat sour cream
- Â Â Strips of pickled mild red peppers for garnish
Directions
- Mix the paprikas together and spread on a sheet of waxed paper. Rinse the chops under cool water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika.
- Heat butter and oil together in a large skillet. Add in onions and saute/fry till they are soft. Add in the garlic and cook another 2 min, stirring occassionally. Push the onions and garlic to one side and add in the chops.
- Brown chops on both sides, about 4 min each side. Add in more oil if needed.
- Stir in wine and brandy. Bring mix to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 min on each side depending on their thickness.
- Remove the chops to a serving platter and keep hot. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, till the mix is the consistency of a thick soup.
- reduce the heat and add in the lowfat sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve warm with egg noodles or possibly boiled potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 260 | 70% |
| Total Fat 29.2g | 37% |
| Saturated Fat 10.6g | 42% |
| Trans Fat 0.18g | |
| Cholesterol 59mg | 20% |
| Sodium 809mg | 34% |
| Potassium 416mg | 12% |
| Total Carbs 10.88g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.88g | 2% |
| Protein 8.9g | 14% |
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