Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Mild Hungarian paprika -into rings
1 tb Medium-hot Hungarian paprika 6 Cloves garlic, chopped fine
4 Pork chops, about 1/2" thk, 3/4 c Dry white wine
-trimmed of all fat 2 tb Slivovica (Plum brandy)
2 tb Butter or margarine 2 tb Sour cream
2 tb Vegetable oil Strips of pickled mild red
2 Medium onions, cut cross- -peppers for garnish
-wise thinly and separated

Mix the paprikas together and spread on a sheet of waxed paper.
Rinse the chops under cold water, then dredge both sides of each wet
chop in the paprika, making sure the entire surface of both sides is
covered with paprika.
Heat butter and oil together in a large skillet. Add onions and
saute until they are soft. Add the garlic and cook another 2 minutes,
stirring occassionally. Push the onions and garlic to one side and
add the chops. Brown chops on both sides, about 4 minutes each side.
Add more oil if needed.
Stir in wine and brandy. Bring mixture to a boil over high heat;
reduce heat to low, cover and simmer the chops a minimum of 10
minutes on each side depending on their thickness.
Remove the chops to a serving platter and keep warm. Stir together
the onions, garlic, and juices left in the pan. Increase the heat and
cook, stirring constanlty, until the mixture is the consistency of a
thick soup. reduce the heat and add the sour cream and mix well. Pour
the sauce over the chops, garnish with the pickled pepper and serve
hot with egg noodles or boiled potatoes.

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