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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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