6 ea Pork chops
1 ts Caraway seeds; crushed
1/2 ts Salt
1 c White wine; dry
1 cl Garlic; minced
2 ts Mild Hungarian paprika *
Pepper; as desired
1 c Sour cream (optional)
* Use only Hungarian mild Paprika. It is available at most larger
stores and at specialty shops.
Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered,
in the marinade in a preheated 325 degree F. oven for 1 hour or until
tender. Add more wine if necessary. Stir sour cream into pan juices
and heat through but DO NOT boil. Serve chops with sour-cream gravy
and buttered noodles or dumplings.
