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Baked Pork Chops

ethnic, main dish, pork

6 each pork chops
1 teaspoon caraway seeds; crushed
1/2 teaspoon salt
1 cup white wine; dry
1 each garlic clove; minced
2 teaspoon hungarian paprika; mild *
1 single pepper; as desired
1 cup 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.

Yield: 6 servings

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