Hungarian Pork Chops

Total time: 40 minutes
   Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor.

 Ingredients:

• 2 - 4 pork chops, depending on size, 12oz total, 360gr,  (more if bone-in)
• 4 tsp olive oil
• 2 - 3 tsp paprika  depending on how spicy you like it
• 1 onion
• 1 clove garlic
• 1/2 tsp thyme
• 1 bay (laurel) leaf
• 1/3 cup (3oz, 90ml) beef stock
• 1/3 cup (3oz, 90ml) white wine
• 1/3 cup (3oz, 90gr) Greek or plain yogurt or sour cream

 Instructions:

• Roughly chop onion and mince garlic. 
• Heat 2 tsp oil in nonstick skillet over medium heat. 
• Add pork chops and brown well on both sides, about 8 minutes, total. 
• Remove and set aside. 
• Add remaining oil and paprika and sauté 1 minute. 
• Add onions and garlic and sauté until tender, about 5 minutes. 
• Add remaining ingredients, except yogurt, to skillet and heat to boiling. 
• Return chops to pan, reduce heat, cover and simmer 20 minutes. 
• Uncover, increase heat and reduce pan juices to about 1/3 cup. 
• Turn heat off. 
• Remove chops and put on a small platter. 
• Remove bay leaf. 
• Stir yogurt into pan juices and pour over chops.  Serve.