8 pork chops
250 g (1/2 lbs.) mushrooms
1 lg. onion
14 tbsp. sour cream
1 green pepper
1 tomato
1 tsp. paprika
Salt, small amount flour, oil, parsley

Wash the meat, pound lightly, salt and allow to stand half an hour. Roll in flour and brown quickly on both sides in a small amount of hot oil.

Saute the minced onion in the remaining oil. Sprinkle with paprika, then add the thickly sliced mushrooms, green pepper and tomato. Cook for ten minutes, covered. Add the browned chops and cook, covered, until tender over moderate heat. Replace the pan juices with a small amount of water or meat stock if necessary.

Mix 1 teaspoon flour in sour cream and mix until smooth. Pour over the meat and bring to a boil, without stirring, shaking the pan from time to time to prevent the meat from sticking. Add more salt if necessary. Serve hot on a prewarmed platter with pasta and sprinkle with chopped parsley.