Pork Chops with Sour Cream Sauce
Caraway, paprika and dill add color and savory interest to this Hungarian-inspired dish.
2 pork chops
1 medium onion, peeled and thinly sliced
1 cup water
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon crushed dried dillweed
1/8 teaspoon garlic powder
1/3 cup sour cream
- Heat a heavy skillet over medium heat and spray with vegetable cooking spray; brown pork chops on both sides; drain. Add onion, water, caraway seed, paprika, salt, dillweed and garlic powder. Cover, reduce heat and simmer for 1 hour, adding more water if necessary.
- Remove pork chops from skillet; cover and keep warm. Stir sour cream into skillet, mixing with pan juices to make a sauce. Serve with pork chops.
Makes 2 servings.
- Score the edges of each pork chop to keep edges from curling as meat simmers.
- Serve this dish on a bed of dilled egg noodles.