Hungarian-Style Pork Chops & Potatoes

Directions

Sprinkle both sides of chops lightly with salt and pepper.

Heat large heavy skillet; add chops and brown quickly on both side. Remove and set aside.

Add butter to drippings and sauté onion untile tender, stirring occasionally.

Stir in 1 cup broth, the paprika and ¼ teaspoon salt. Add potatoes. Bring to boil, cover and cook over moderate heat about 10 minutes, shaking pan occasionally.

Add chops. Cook 10 to 15 minutes longer or until potatoes and chops are tender, turning occasionally and adding remaining ½ cup broth if too dry.

Remove potatoes and chops to heated platter. Stir sour cream into pan juices.

Heat through but do not boil. Pour over potatoes and chops. Season with salt and pepper to taste.

If desired, sprinkle with minced parsley.