Title: Hungarian-Style Pork Chops and Potatoes
Categories: Entree Pork Blank
Yield: 4 Servings

4		Pork chops, thin, 1-1/2 lb.
1/2	ts	Salt, or to taste
1/8	ts	Fresh ground pepper,to taste
2	tb	Butter or margarine
1/2	c	Onion, chopped
1 1/2	c	Chicken broth or water
1	tb	Paprika, or to taste
4		Med. potatoes, cut in sixths
1/4	c	Sour cream, or to taste

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 1/4 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 1/2 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: David says it took longer that the times listed for the potatoes to get done. I don't remember how much longer and he's still asleep, but you can use your judgement. (He tends to like his potatoes mushy, so the times listed may be all right for your family.) Nancy

SOURCE: Stolen off one of the cooking conferences at a time I didn't know it was bad manners to not give credit for someone else's time and trouble of uploading recipes. Reposted by Nancy Coleman

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