Hungarian-style pork chops & potatoes

4 servings

Ingredients

Quantity Ingredient
4 Pork chops, thin, 1-1/2 lb.
½ teaspoon Salt, or to taste
⅛ teaspoon Fresh ground pepper,to taste
2 tablespoons Butter or margarine
½ cup Onion, chopped
1½ cup Chicken broth or water
1 tablespoon Paprika, or to taste
4 Med. potatoes, cut in sixths
¼ cup Sour cream, or to taste

Directions

Sprinkle both sides of chops lightly with salt and pepper. Heat large heavy skillet; add chops and brown quickly on both sides. Remove and set aside. Add butter to drippings and saute onion untile tender, stirring occasional- ly. Stir in 1 c. broth, the paprika and ¼ t.

salt. Add potatoes. Bring to boil, cover and cook over moderate heat about 10 minutes, shaking pan occa- sionally. Add chops. Cook 10 to 15 minutes longer or until potatoes and chops are tender, turning occasionally and adding remaining ½ c. broth if too dry. Remove potatoes and chops to heated platter. Stir sour cream into pan juices. Heat through but do not boil. Pour over potatoes and chops.

Season with salt and pepper to taste. If desired, sprinkle with minced parsley.

NOTE: This is GOOD.

Submitted By NANCY COLEMAN On 10-27-95

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