Summary

Ingredients

• 4 pork chop (s) (neck chops)
• 1 cup sour cream
• 1 cup cream
• Dill, frozen or fresh
• 2 large onions
• salt
• pepper
• 2 tablespoon paprika powder, noble sweet
• 250 ml broth (beef broth)

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Instructions

1. Season the 4 pork chops with salt and pepper.
2. Heat a large pan over medium-high heat. Add the pork chops and fry vigorously for 3–4 minutes per side until browned. Remove and set aside.
3. In the same pan, add the 2 large onions and brown for 5–7 minutes.
4. Deglaze the pan with the 250 ml beef broth, scraping up any browned bits.
5. Stir in the 1 cup cream, 1 cup sour cream, and 2 tablespoons paprika powder.
6. Return the pork chops to the pan, cover with a lid, and simmer over medium heat until the internal temperature reaches 63 °C (145 °F), about 15–20 minutes.
7. Add the dill in the last 2 minutes of cooking.
8. Serve with Spätzle, French fries, croquettes, or potatoes.