6 very lg. lean pork chops
3 tbsp. butter
1/2 c. chopped onion
1 clove finely minced garlic
1 bay leaf
3/4 c. chicken broth or dry white wine
1 c. sour cream
1 tbsp. paprika
Pinch of thyme
Salt and pepper to taste

1. Trim the fat from the chops. Sprinkle the meat with salt and pepper and saute in the butter in a skillet.

2. Add the onion, garlic, thyme and bay leaf and saute over medium high heat until the chops are well browned on both sides.

3. Lower the heat and add the chicken broth or wine. Cover and cook 30 minutes . Remove the chops to a warm serving platter and keep them warm. Reduce the pan liquid by half by boiling rapidly. Discard the bay leaf.

4. Add the sour cream and paprika to the skillet and heat thoroughly but do not boil. Pour the sauce over the meat and serve hot. Yields: Six servings.