Recipe| Ingredients | | | 6 | each | pork chops | | | 1 | each | garlic clove, minced | | | 1 | teaspoon | caraway seeds, crushed | | | 2 | teaspoon | hungarian paprika, mild | | | 1/2 | teaspoon | salt | | | 1 | | pepper, as desired | | | 1 | cup | white wine, dry | | | 1 | cup | sour cream (optional) | | | | | |
Directions:
| Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but do not boil. Serve chops with sour-cream gravy and buttered noodles or dumplings.
|
|