Cast Iron Skillet Pork Chops in Paprika Dill Sauce

Tuesday, March 30, 2010 @ 08:03 AM


6 pork chops (3/4″ thick)

1/2 C. seasoned flour (reserve 2 TBs.)

4 TBs. butter

4 med. onions chopped or sliced thin

2 cloves garlic, minced

2 TBs paprika

1 chicken bouillon dissolved in 1 C water.

1 C. sour cream

2 tsp. dill weed

Dredge chops in seasoned flour (reserve 2 TBs). Heat butter in large cast iron skillet and brown chops on both sides. Set aside. Add onions and garlic to skillet and saute over med. heat 6-8 min. or until tender, stirring occasionally. Stir in paprika and bouillon and cook over high heat to deglaze skillet. Add chops, bring to boil, reduce heat, cover and simmer 45 mins. or until chops are tender. Remove chops to heated serving dish and keep warm. Blend sour cream and 2 TBs reserved flour, stir in dill weed, then stir into onion mixture and cook and stir over med. heat until sauce thickens and is smooth (Do not boil).Ladle some sauce over chops and serve remainder in heated sauce dish. Serve with egg  noodles. Serves 6.

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