This was excellent! This one's going on regular rotation! I made very slight changes: I went with a 75%/25% mixture of chicken broth and white wine. I warmed the mixture in the microzapper and let the bay leaf float in it. I used half butter and half bacon drippings to prevent burning. Quickly sweated the garlic and onion, spooned out from pan, leaving the flavored oils. I cooked the pork chops until an internal temp of 140 degrees (about 10 minutes), plated, and covered with foil and a towel while I finished the sauce. Then deglazed the pan with the broth mixture. Put the garlic mix back in and added the spices. I did reduce the amount of paprika to about 1/2 tsp, added the salt & pepper to taste at this point, added a big pinch of cayenne. Let it reduce, cooled, added the sour cream and served over mashed potatoes. Oh yeah, mashed potatoes are required! You don't want to lose all that sauce! Thanks for offering it to us!
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