Monday Dinner

Pork Chops Paprikash

I didn't take a new photo for tonight's dinner - the above pic is one I took the last time I made this dish. As I mentioned in that original blog entry, this recipe is one my mom used to make when I was growing up. I stumbled across it this winter and made a few changes for the sake of taste and convenience. In a nutshell, I brown a large sliced onion, then add boneless chops to the pan to brown. I remove the chops, deglaze with chicken stock, and stir in a little flour until thickened. When the onions are completely tender I stir in sour cream, dried dill, paprika, and caraway seed, then add the chops back. As you can see, I like to serve this over rice (although noodles are good, too).

Tonight's side dish was a little experiment. I usually braise red cabbage in apple juice for a sweet-sour taste, but the only juice I had on hand was a Cranberry-Pomegranate blend. I tried that instead and it was absolutely delicious.

Totals:

$2.12 - pork chops (meat markdown)
.20 - onion
free - sour cream
.20 - rice
.75 - red cabbage

$3.07 for dinner for 4