8 lean chops (3/4 “ thick)      2 Tbsp flour

1 ½ Tbsp butter                       1 large onion chopped

2 tsp Hungarian paprika       ½ tsp crushed caraway seed

2 crushed garlic cloves          ½ cup chicken broth

1 Tbsp tomato paste               1 green pepper diced & seeded

1 chopped tomato

Dust chops with flour. Heat butter in a heavy skillet and sauté chops for a few minutes until browned on both sides. Remove chops and keep warm. Lower heat, and add onion,to pan, sauté until light golden, add paprika, caraway, garlic and broth. Mix well. Scrape the pan as you mix to deglaze the pan. Add tomato paste and season with salt and pepper. Simmer for 2 minutes and return chips to pan, cover and cook gently for 15 minutes. Add pepper, tomato, cover and cook for another 30 minutes, until meat is tender. Turn the chops once while cooking. Makes four servings

Usuallly served with boiled New Potatoes  and Sauerkraut / both recipes also included on this web site