Monday Dinner

Pork Chops Paprikash

I came across one of Mom's old recipes that she used to make when I was growing up. There was a lot about it that I loved (mmmm...sour cream gravy) and a lot I didn't (pork chops cooked 1 hr. + until stiff as a board), so I modified it. The result tasted exactly as I remember, maybe even better - but I did it in less than 1/2 the time.

1 lb. thin-cut boneless pork chops
flour for dredging, seasoned with salt, pepper & paprika
1 T. vegetable oil
1 large yellow onion, thinly sliced
1 cup chicken broth
1/2 t. each: paprika, caraway seed
1/4 t. each: dill weed, garlic powder
1 8 oz. carton sour cream
Salt & Pepper to taste

Dredge pork chops in flour that has been seasoned with salt, pepper and paprika. Heat oil in skillet until hot, and pan-fry chops for 2 minutes on each side, or until nicely browned and cooked through. Work in batches if necessary to avoid overcrowding pan.

Remove chops from pan and keep warm in oven.

Add sliced onion to pan - with a little additional oil if necessary - and saute for 3 - 5 minutes. Deglaze pan with chicken broth, scraping up any browned bits, and add spices. Simmer uncovered for 10 minutes, stirring frequently, or until liquid has reduced by about half and onions are tender. (Add a little more broth as necessary.) Reduce heat, stir in sour cream and heat through but do not let it boil. Serve chops with generous spoonful of sauce over hot cooked rice or noodles. Garnish with a sprinkle of paprika.

We cleaned the fridge out of leftover veggies - green beans and collard greens - to make this a really economical meal.

Totals:

$2.20 - pork chops (meat markdown)
.25 - onion
free - sour cream (after super double coupons)
.20 - rice
free - leftover veggies

$2.65 for dinner for 3 (The Kid and I were extra hungry and both went back for seconds, but normally this dish serves 4 - 5, depending on how many chops you get to a pound.)