Hungarian Pork Chop

1 serving

• 1 large boneless, trimmed pork chop
•    salt and pepper
• 1 chopped small onion
• 1/2 clove minced garlic
• 2 Tablespoons margarine or butter
• 1 small bay leaf
• 1/2 cup fat-free chicken broth
• 1/3 cup nonfat sour cream
• 1/2 teaspoon paprika

Sprinkle the pork chop with salt and pepper. Saute the onion and garlic in hot margarine until soft; push over to one side of the skillet. Add the pork chop and brown on both sides. Pour off the fat.

Stir in the bay leaf and chicken broth, cover and cook over low heat for about an hour. Remove the chop to a serving dish and keep warm.

Cook the pan juices over high heat for 5-10 minutes to reduce them. Turn off the heat and stir in the sour cream and paprika. Heat through, but do not boil, then pour over the chop and serve.

Bon appetit!