A
aeiou
Guest
2 pork chops, about 3/4 inch thick
1 small onion, very thinly sliced
1/4 tsp caraway seeds
1/4 tsp ground paprika
1/8 tsp dried dill weed
1/8 tsp garlic powder
1/2 cup water
1/3 cup sour cream
In a large non-stick skillet brown the pork chops in a little olive oil. Drain off any excess fat. Combine the sliced onion, caraway seeds, paprika, dill weed, garlic powder, and water in a large ceramic bowl and mix together. Pour the seasoned onion mix over the pork chops, heat to a boil, then simmer for 45 to 60 minutes, or until pork chops are tender. Add additional water if needed. Remove the pork chops from the skillet, and add sour cream to the pan. Cook the sour cream until warm, about 1 minute. Spoon over pork chops, and serve.
1 small onion, very thinly sliced
1/4 tsp caraway seeds
1/4 tsp ground paprika
1/8 tsp dried dill weed
1/8 tsp garlic powder
1/2 cup water
1/3 cup sour cream
In a large non-stick skillet brown the pork chops in a little olive oil. Drain off any excess fat. Combine the sliced onion, caraway seeds, paprika, dill weed, garlic powder, and water in a large ceramic bowl and mix together. Pour the seasoned onion mix over the pork chops, heat to a boil, then simmer for 45 to 60 minutes, or until pork chops are tender. Add additional water if needed. Remove the pork chops from the skillet, and add sour cream to the pan. Cook the sour cream until warm, about 1 minute. Spoon over pork chops, and serve.