2 1/2 tsp. medium hot paprika (use sweet if hot unavailable)
1/2 tsp. salt
1/4 tsp. white pepper
4 (6 to 8 oz.) pork loin chops, 1-inch thick
2 tbsp. butter
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
Salt and pepper (white) to taste
Fresh sage leaves

Combine paprika, 1/2 teaspoon salt, 1/2 teaspoon white pepper in small bowl. Spread half mixture on chops, pressing into meat. Reserve remaining seasoning for sauce.

Melt 1 tablespoon butter with oil in large heavy skillet over medium heat. Add 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 chops to heated platter. Cover 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 30 seconds. Add wine and boil until liquid is reduced by half, scraping up any browned bits, about 3 minutes. Stir in cream. Season with salt and pepper. Add any pork juices accumulated on platter. Spoon sauce over chops. Garnish with sage.

Variations: Chicken can be used or pork tenderloin, sliced.