Dredge chops in flour; reserve remaining flour. Melt 3 tablespoons butter in a large, heavy skillet; brown chops on both sides. Add next 4 ingredients. Cover and simmer 30 minutes or until chops are tender. Remove chops to a warm serving platter; reserve pan drippings.
Add remaining butter to pan drippings; add reserved flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, sour cream, and paprika; mix well. Cook over medium heat, stirring constantly, until thickened and bubbly.
Arrange asparagus around chops on serving platter; serve with sour cream sauce.