Summary

Ingredients

• 350 g onion (s), diced
• 6 pork chop (s)
• salt
• Flour, for turning
• Clarified butter
• 3 teaspoons paprika powder, noble sweet
• liter ⅛ chicken broth
• 375 g bell pepper (s), diced (red, reen)
• 200 g crème fraîche
• 0.5 teaspoon ½ paprika, hot

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Instructions

1. Salt the meat, turn in flour, dust off excess flour.
2. Fry the chops on both sides and remove from the pan.
3. Sauté the onions in the frying fat, add the cutlets again, dust with sweet paprika, pour on the stock. Stew for 25-20 minutes on a mild heat.
4. Then remove from the pan, add the paprika, simmer, add the creme fraiche, simmer until the sauce is creamy, season with rose paprika.
5. Briefly heat the meat again in the sauce.