2 1/2 tsp. sweet paprika
1/2 tsp. each salt and pepper
1/4 c. all-purpose flour
4 pork loin chops (1 inch thick)
2 tbsp. butter
1 tbsp. olive oil
3 tbsp. minced shallots or green onion
3/4 tsp. dried sage or 2 tsp. minced fresh
1/2 c. dry vermouth
3/4 c. whipping cream
1/2 c. sour cream
Fresh sage (optional)

Combine paprika, salt, pepper, and flour in small bowl. Spread half of the mixture on the chops, pressing into both sides. Reserve remaining mixture for sauce. Melt butter with the oil in a heavy large skillet over medium heat. Brown chops well on each side, lower heat, and saute chops until just cooked through. Transfer to a heated platter; cover with foil to keep warm.

To dripping, add the shallots and cook 2 minutes. Add the remaining paprika mixture and minced sage and cook 30 seconds. Add vermouth and boil until reduced by half, scraping up any browned bits. Reduce heat and stir in cream and sour cream. Simmer until slightly thickened, stirring frequently. Season with salt and pepper to taste. Spoon sauce over chops. Garnish with sage.

Serves 4.