Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
Yield
6 servingsPrep
30 minCook
1 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
caraway seeds
crushed |
|
| 2 | teaspoons |
paprika
mild * |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | cup |
sour cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
caraway seeds
crushed |
|
| 1E+1 | ml |
paprika
mild * |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
sour cream
optional |
|
Directions
- Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops.
Place the pork chops in an ovenproof casserole.
Mix the remaining ingredients, except sour cream, and pour over the chops.
Marinate the chops 2 to 3 hours in the refrigerator.
Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender.
Add more wine if necessary.
Stir sour cream into pan juices and heat through but DO NOT boil.
Serve chops with sour-cream gravy and buttered noodles or dumplings.
