Pork chops in paprika sour cream sauce

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1. Brown the pork chops

   8 min

   Pat the pork chops dry with a paper towel, make small cuts in the fat along the edges, and season with salt and pepper. Heat the oil and brown the chops on both sides, then transfer to a plate.

2. Prepare the sauce base

   7 min

   Cook the finely chopped onion in the pan drippings until golden. Remove from the heat, stir in the paprika, and immediately pour in the water.

3. Simmer

   25 min

   Return the pork chops to the pan, cover, and simmer over low heat for 20 minutes. Add the bell pepper cut into strips and the diced tomato, then simmer for another 5 minutes, until the meat is tender.

4. Thicken with sour cream

   5 min

   Mix the sour cream with the flour and a little hot cooking liquid. Pour into the sauce and simmer, stirring, for 3 minutes. Adjust the seasoning with salt and serve with halušky (small Slovak dumplings), sliced steamed dumplings, or pasta.

Tip: Bone-in pork chops stay juicier during simmering than boneless pork loin. If using boneless pork loin, shorten the simmering time to about 15 minutes.

This recipe was translated from the Slovak original: Bravčové kotlety na paprike so smotanou