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What You Need:
(To Serve: 4 to 6)
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8 pork chops, ¾ inch thick (trimmed)
Salt
Freshly ground black pepper
Flour
3 tablespoons lard
1½ cups finely chopped onions
¼ teaspoon finely chopped garlic
3 tablespoons sweet Hungarian paprika
1 cup chicken stock, fresh or canned, or water
1/3 cup heavy sweet cream
1/3 cup sour cream
2 tablespoons flour
3 tablespoons finely chopped fresh dill
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle the chops generously with salt and a few grindings of pepper, then dip them in the flour and shake off the excess. In a 12-inch skillet, heat the lard over high heat until a light haze forms over it. Add the pork chops to the skillet and cook them 3 to 4 minutes on each side. Transfer the chops to a platter.
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2. Add the onions and garlic to the fat remaining in the pan, and cook them for 8 to 10 minutes, or until the onions are lightly colored. Off the heat, stir in the paprika, continuing to stir until the onions are well coat. ed. Return the skillet to the heat, pour in the stock or water and bring it to a boil, stirring in any brown bits that cling to the pan.
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3. Return the chops to the skillet, reduce the heat to its lowest point, cover tightly and simmer the chops for 1 hour, or until they are tender, then arrange them on a heated platter. Combine the sweet cream and the sour cream in a mixing bowl, then with a wire whisk, beat in the flour.
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4. While still beating, pour this mixture into the skillet. Stirring constantly, simmer for 2 to 3 minutes, or until the sauce is thick and smooth. Add the chopped dill and taste for seasoning.
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5. Pour some of the dill-and-paprika sauce over the pork chops and serve the rest in a sauceboat.
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