Summary

Ingredients

• 4 pork chop (s) (neck chops)
• 3 green peppers, finely chopped
• 1 can mushrooms
• 2 onion (s), diced
• 1 packet parsley (frozen)
• 0.5 ½ cup sour cream
• Salt and pepper
• some sauce thickener, darker
• paprika powder, hot as rose
• some flour
• Fat for frying
• some water

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Instructions

1. Season the chops with salt and pepper, turn them in a little flour and fry them on both sides in hot fat. Take out of the pan and keep warm.
2. Let the diced onions brown in the gravy. Pour some water. Then add the mushroom water, chopped peppers and 1/2 pack of parsley. Cover and let simmer for about 5 minutes. Then add the mushrooms and chops. Let simmer for about 20 minutes over low heat. Thicken the sauce with a dark sauce thickener. Season to taste with sour cream and paprika powder. Sprinkle with the remaining parsley and serve hot.
3. Serve with parsley or boiled potatoes.