A delightful twist on a classic Hungarian-inspired dish, these pork chops are simmered to perfection and served with a rich, creamy paprika sauce.
Season the pork chops with salt and pepper on both sides.
Let the pork chops sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat the butter in a large skillet over medium heat. Add the pork chops and cook until browned on both sides.
Avoid overcrowding the skillet to ensure even browning.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Sprinkle the thyme and add the bay leaf. Pour in the chicken broth and white wine. Cover and simmer until the pork chops are tender.
Check the pork chops occasionally to ensure they don't overcook.
Remove the pork chops and keep warm. Increase the heat and reduce the liquid in the skillet by half.
Reducing the liquid concentrates the flavors for a richer sauce.
Lower the heat and stir in the paprika and sour cream. Mix until smooth and heated through, but do not boil.
Stir constantly to prevent the sour cream from curdling.
Pour the sauce over the pork chops and serve immediately.
Garnish with fresh parsley for a pop of color and added flavor.
