2 1/2 tsp. imported medium-hot paprika (or use sweet paprika and mix
with 1/8 tsp. cayenne pepper)
1/2 tsp. salt
1/4 tsp. white pepper
4 (6-8 oz.) pork loin chops, lean and 1-inch thick
2 tbsp. butter (1/4 stick)
1 tbsp. vegetable oil
3 tbsp. minced shallots or green onions
2 tsp. minced fresh sage (or 3/4 tsp. dried, crumbled)
1/2 c. dry white wine
3/4 c. whipping cream

Combine paprika, salt, and pepper in small bowl. Spread 1/2 of mixture on pork chops, pressing into both sides. Reserve remaining paprika mixture for sauce. Melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add pork chops and brown well, about 3 minutes per side.

Reduce heat to medium-low and saute until just cooked through, about 3 minutes longer per side. Transfer pork chops to heated platter. Cover with foil to keep warm.

Pour off drippings from skillet. Add remaining 1 tablespoon butter to skillet and melt over medium-low heat. Add shallots and cook 2 minutes, stirring occasionally. Add remaining paprika mixture and minced sage and cook for 30 seconds.

Add wine and boil until liquid is reduced by half, scraping up any browned bits, about 3 minutes. Reduce heat to medium. Stir in cream. Simmer until thickened slightly, stirring frequently, about 3 minutes. Season with salt and pepper. Add any pork juices accumulated on platter. Spoon sauce over pork chops. Garnish with sage. Serve with mustard beans and spiral pasta.

Mustard Beans: Use fresh or frozen green beans; cook or steam. Mix in Dijon mustard with wine by Grey Poupon - just to coat. Serve on side.

Spiral pasta: Cook multi colored spiral pasta. Add butter and Parmesan cheese. Serve on the side or pour sauce and pork chops over it.