Friday, October 11, 2013

Pork Chop Hungarian

4 pork chops 3/4" thick
2 small onions
1 cup water
1/4 t. dried dillweed
1/2 t. salt
1/2 t. caraway seed
1/2 t. paprika
Dash garlic salt

1 cup sour cream

Brown pork chops, drain excess fat. Slice onions thinly and place in pan. Combine all ingredients (except sour cream) and add to the skillet. Cover and cook over medium/low heat for 45 min. or until tender. Check water often.  Transfer chops to a warm platter. Stir sour cream into the drippings in skillet. Heat thoroughly, but do not boil. Spoon sauce over chops. Serve with rice.