Title: Disznokaraj Magyarosan [Hungarian Pork Chops]
Categories: Hungarian Slavic Pork
Yield: 6 Servings

6		Pork chops; 1/2 inch thick
1	md	Onion; chopped
1	sm	Garlic clove; minced
3	tb	Butter
1		Bay leaf
3/4	c	Chicken stock or chicken bouillon
1	c	Sour cream
3	ts	Paprika

1] Trim excess fat from chops & sprinkle with salt & pepper on both sides. 2] In a large frying pan or skillet, add butter; saute onion & garlic until golden When finished, remove from pan & set aside. 3] Add chops in same frying pan used for onions & garlic. Brown on all sides. 4] When chops are browned, pour off fat and reduce heat. Add bay leaf, chicken stock, & onion/garlic mixture. Cook covered over low heat for about 1 hour. When done, transfer chops to plate and place in oven on very low temperature to keep warm. 5] Reduce pan juices to half. Add sour cream & paprika. Blend thoroughly with pan juices. Heat thoroughly, but do not boil. 6] Pour sauce over pork chops. Serve immediately.

Linda Edwards {Linda.Edwards@genesplicer.org} ___-- ... A little wine for the sauce, and some for the cook! ___ Blue Wave/DOS v2.21 [NR]

~-- Maximus 3.00

* Origin: Pastime BBS * Las Vegas Nv * 702-255-6121 * 28.8 * (1:209/228) ====================================================================== ==== BBS: ®® Bandit Bulletin Board Service ¯¯ USR- Date: 12-27-95 (14:26) Number: 56030 From: LINDA EDWARDS Refer#: NONE To: RON CURTIS Recvd: NO Subj: FISH & CHIPS Conf: (712) COOKING

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