Recipe - Hungarian-Style Pork Chops And Potatoes

4 Pork chops, thin, 1One half lb.
One half teaspoon Salt, or to taste
1/8 teaspoon Fresh ground pepper,to taste
2 tablespoon Butter or margarine
One half cup Onion, chopped
1 One half cup Chicken broth or water
1 tablespoon Paprika, or to taste
4 Med. potatoes, cut in sixths
One fourth cup Sour cream, or to taste

Sprinkle both sides of chops lightly with salt and pepper. Heat large heavy
skillet; add chops and brown quickly on both sides. Remove and set aside.
Add butter to drippings and saute onion untile tender, stirring occasional
ly. Stir in 1 c. broth, the paprika and One fourth t. salt. Add potatoes. Bring to
boil, cover and cook over moderate heat about 10 minutes, shaking pan occa
sionally. Add chops. Cook 10 to 15 minutes longer or until potatoes and
chops are tender, turning occasionally and adding remaining One half c. 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.

NOTE: David says it took longer that the times listed for the potatoes to
get done. I don't remember how much longer and he's still asleep, but you
can use your judgement. (He tends to like his potatoes mushy, so the times
listed may be all right for your family.)
Nancy

SOURCE: Stolen off one of the cooking conferences at a time I didn't know
it was bad manners to not give credit for someone else's time and trouble
of uploading recipes. Reposted by Nancy Coleman